Herbed Bulgur Pilaf
|Regular rice||1 Cup (16 tbs)|
|Vegetable oil/Peanut oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Chopped celery||1 Cup (16 tbs)|
|Instant chicken broth/4 chicken bouillon cubes||4 Teaspoon (4 Envelopes, About 4-5 Gram Each)|
|Rosemary leaf||1 Teaspoon, crumbled|
|Water||4 Cup (64 tbs)|
|Bulgur wheat/Wheat pilaf||1 Cup (16 tbs) (From A 1 Pound Package)|
1. Saute rice, stirring constantly, in the peanut or vegetable oil until golden in a large skillet; remove with a slotted spoon and set aside. Stir onion and celery into drippings in pan; saute just until soft.
2. Stir in instant chicken broth or bouillon cubes, rosemary and the water; bring to boiling, crushing cubes, if used, with a spoon. Stir in bulgur and sauteed rice; cover.
3. Simmer, stirring once or twice, for 30 minutes, or until liquid is absorbed and wheat and rice are fluffy tender.