|Spring onions||1 Bunch (100 gm), chopped|
|Bulgur||2 Ounce, soaked|
|Turmeric||1⁄2 Teaspoon, ground|
|Stock||7 Fluid Ounce (200 Milliliter)|
|Carrot||1 , peeled|
|Celery stick||1 , sliced|
|Ground black pepper||To Taste|
|Frozen peas||1 Ounce (25 Gram)|
1) In a pan, gently saute 3/4 of the spring onion, the bulghar and turmeric in the melted butter, for about 5 min, stirring frequently.
2) Stir in the stock, carrot, celery, salt and pepper to the pan, allow to boil, lower the heat, simmer covered gently for 15 min, stirring occasionally.
3) Stir in the peas and additional stock if the pilaff is drying out too quickly.
4)Simmer for 5 minutes more until the liquid has evaporated and the bulghar is soft and has doubled in volume.
5) Serve on a nice dish with the reserved spring onion and celery.