Bulgur Pilaf
Notes
Recipe Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Add other vegetables such as peas, grated carrots, chopped bell peppers.
- Try additional flavors such as dill weed, oregano, sage, marjoram, or parsley.
Ingredients
2 Tablespoons oil
½ cup chopped celery
1 1 medium onion, chopped
1 cup bulgur, uncooked
½ teaspoon salt
¼ teaspoon pepper
2 cups broth (beef, chicken, or vegetable) (see notes)
Directions
- Add oil, celery, onion and bulgur to a medium skillet.
- Stir constantly over medium heat (300 degrees in an electric skillet) until vegetables are tender and bulgur is golden brown.
- Add seasonings and broth and bring to a boil.
- Cover pan and reduce heat to low.
- Simmer 15 minutes. Liquid should be gone. Serve.
- Refrigerate leftovers within 2 hours.
Notes
-
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Add other vegetables such as peas, grated carrots, chopped bell peppers.
- Try additional flavors such as dill weed, oregano, sage, marjoram, or parsley.
Comment
This was really good and very easy to make. It reminded
me of Fried Rice when I added peas.
This was another winner - yummy and fast!! Honestly I had never made bulger like this -- being the star ingredient in a recipe. Everyone loved it, including my 2 year old who kept eating and eating and eating. I was a bit in shock, happy shock! Another commentor mentioned it was like fried rice which made me think I could likley make this into a main dish next time by adding stir fried tofu and some scrambled eggs!