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Bulgar Pilaf

Ingredients
  Butter 1 Ounce
  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
  Salt To Taste
  Ground black pepper To Taste
  Frozen peas 1 Ounce (25 Gram)
Directions

MAKING
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.

SERVING
5) Serve on a nice dish with the reserved spring onion and celery.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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