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Grain Pilaf Recipes
A unique way to use your Swiss chards... GETTING READY 1. In a pot bring water to boil on medium heat. Put the chopped Swiss chard and cook them for 2 minutes. 2. Remove from water and set aside. MAKING 3. In a pot heat olive oil and add onions. Saute for 5
Swiss Chard Pilaf
Watch video for directions.
Bulgar Lamb Pilaf
Toast the millet grains in a little oil until golden. Tip into a bowl. Cut the chicken into pieces about 5 cm 2 inches long and 1 cm 1 2 inch wide. Fry the garlic and or onion in a little more oil. Then add the chicken and brown the outside. Add the cumin and
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
Wash and soak the split peas for about 2 hours. Drain well and set aside. Dry roast the millet for 5 minutes remove from the heat and set aside. Heat the ghee or oil in a heavy frying pan. Add the cinnamon sticks turmeric and garam masala saute for 8 10
Combine oats oat bran egg whites and salt until oats are evenly coated set aside. Saute mushrooms green pepper and onions in margarine over medium high heat 2 to 3 minutes or until vegetables are crisp tender. Add oat mixture cook over medium heat about 5 to 6
Golden Oats Pilaf
In large saucepan cook and stir mushrooms green pepper and onions in oil over medium heat 2 to 3 minutes. In small bowl mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in saucepan cook and stir over medium heat until oats
Vegetable Oat Pilaf
Bulgar Pilaf is an amazingly delicious recipe which cannot just escape your guests attention in any party. Serve this bulgar recipe to them I bet everyone will praise for your creativity. Brown cutup green onions in 1 4 cup cooking oil combined with 2 tbs.
Fry bacon in 10 inch skillet until crisp. Remove from skillet and drain crumble and reserve. Cook and stir onion green pepper and millet in bacon fat until onion is crisp tender about 5 minutes. Stir in water bouillon and ginger. Heat to boiling reduce heat.
In a 10 to 12 inch frying pan melt butter over medium high heat. Add onion stir often until limp about 3 minutes. Add millet and stir until it smells and tastes toasted chew a few grains color does not change much about 5 minutes. Add broth slowly cover and
Saute the onions and turmeric in the butter for a few minutes in a heavy pot. Add the bulgar salt and pepper and brown. Add stock and cook over low heat for 25 to 30 minutes.
In a 2 quart saucepan combine chicken broth and water. Bring to boiling. Stir in millet and rice. Return to boiling reduce heat. Simmer covered for 15 to 20 minutes or till rice is ten der. Remove from the heat. Stir green onion into the millet mixture. Let
In a 2 quart saucepan saute uncooked bulgar in a small amount of the butter or margarine until grain is slightly browned. Add remaining ingredients and bring to a boil. Cover reduce heat and simmer for about 45 minutes.