Bulgur Pilaf
Prep time:
10 minutes
Cook time:
20 minutes
Servings:
3 cups
Quick Tips
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.
Need a change of pace? Add other vegetables such as peas, grated carrots, chopped bell peppers. Try additional flavors such as dill weed, oregano, sage, marjoram, or parsley.
Bulgur Pilaf
Ingredients:
- 2 tablespoons oil
- 1/2 cup chopped celery
- 1 medium onion, chopped
- 1 cup bulgur, uncooked
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups broth (beef, chicken, or vegetable) (see notes)
Directions:
1. Add oil, celery, onion and bulgur to a medium skillet.
2. Stir constantly over medium heat (300 degrees in an electric skillet) until vegetables are tender and bulgur is golden brown.
3. Add seasonings and broth and bring to a boil.
4. Cover pan and reduce heat to low.
5. Simmer 15 minutes. Liquid should be gone. Serve.
Refrigerate leftovers within 2 hours.
Quick Tips
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.
Need a change of pace? Add other vegetables such as peas, grated carrots, chopped bell peppers. Try additional flavors such as dill weed, oregano, sage, marjoram, or parsley.
Prep time:
10 minutes
Cook time:
20 minutes
Servings:
3 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
