Sesame Wheat Pilaf
|Sesame seed||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Small mushrooms/Large mushrooms||1⁄4 Pound, sliced (Whole)|
|Butter/Bacon drippings||1⁄8 Pound (1/4 Cup)|
|Cracked wheat bulgur||2 Cup (32 tbs) (Quick Cooking)|
|Condensed beef broth||21 Ounce (2 Cans, 11/2 Ounce Each, Bouillon)|
|Water||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
|Whole garlic||1 Clove (5 gm)|
Toast sesame seeds by placing them on a baking sheet in a 350° oven for about 5 minutes, or until golden and crunchy.
Saute onions and mushrooms in butter or bacon drippings over medium-high heat until onions are golden brown and mushroom liquid evaporates; use a frying pan that has a tight-fitting lid.
Add cracked wheat and sesame seed; cook and stir until wheat is coated with fat.
Add bouillon, water, parsley, and garlic cut in half and speared on a toothpick.
Stir until blended.
Cover, reduce heat to low, and simmer slowly until the wheat is tender, about 15 to 20 minutes.