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Herbed Bulgur Pilaf

Chef.at.Home's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Cook Time: 
35 Minutes

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