Ingredients
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1
-
1
-
2
-
2 1/4
-
2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Bulgur Pilaf, A nice, chewy variation on rice pilaf from Betty Crocker’s New Int’l Cookbook Easy to make and yet a bit exotic and middle-eastern , Very good basic recipe, used it as a base of my dinner I put in a can of kidney beans, can of tomatoes, some cumin and cayenne pepper to make it a full meal, rather than a side dish It was delicious and extremely filling It would be a great side dish without my additions and look forward to using it that way Thanks for sharing! :), This was really great Winnki! I added about a cup of frozen peas, carrots and corn in after it was finished cooking, just to get more veggies in, and for color, texture appeal But it was great just as you wrote it! Thanks so much for an easy, healthy and tastey new side dish that will be repeated for years to come! 🙂
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Steps
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1
Done
|
Melt Butter (or Use Oil/Veg. Broth); Cook Bulgur and Onion in Butter Until Onion Is Tender, Stirring Frequently. |
|
2
Done
|
Add Remaining Ingredients; Bring to Boil. |
|
3
Done
|
Reduce Heat, Cover, and Simmer Until Bulgur Is Tender but not Mushy-- Approx 20-25 Min. |
