Herbed Bulgur Pilaf Recipe
Ingredients
| 1 cup regular rice | ||
| 1/4 cup peanut or vegetable oil | ||
| Onion | 1 Large, chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| 4 envelopes instant chicken broth Or 4 chicken-bouillon cubes | ||
| 1 teaspoon leaf rosemary, crumbled | ||
| Water | 4 Cup (16 tbs) | |
| Bulgur wheat | 1 Cup (16 tbs) | |
Directions
1. Saute rice, stirring constantly, in the peanut or vegetable oil until golden in a large skillet; remove with a slotted spoon and set aside. Stir onion and celery into drippings in pan; saute just until soft.
2. Stir in instant chicken broth or bouillon cubes, rosemary and the water; bring to boiling, crushing cubes, if used, with a spoon. Stir in bulgur and sauteed rice; cover.
3. Simmer, stirring once or twice, for 30 minutes, or until liquid is absorbed and wheat and rice are fluffy tender.
2. Stir in instant chicken broth or bouillon cubes, rosemary and the water; bring to boiling, crushing cubes, if used, with a spoon. Stir in bulgur and sauteed rice; cover.
3. Simmer, stirring once or twice, for 30 minutes, or until liquid is absorbed and wheat and rice are fluffy tender.
Chef
