Sesame Wheat Pilaf Recipe
Ingredients
| Sesame seed | 1/2 Cup (16 tbs) | |
| 1 medium-sized onion, chopped | ||
| 1/4 pound small whole mushrooms or large mushrooms, sliced | ||
| Butter | 1/4 Cup (16 tbs) | |
| Quick | 2 Cup (16 tbs) | |
| Beef broth | 2 Can (10oz), condensed | |
| Water | 3/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm) | |
Directions
Toast sesame seeds by placing them on a baking sheet in a 350° oven for about 5 minutes, or until golden and crunchy.
Saute onions and mushrooms in butter or bacon drippings over medium-high heat until onions are golden brown and mushroom liquid evaporates; use a frying pan that has a tight-fitting lid.
Add cracked wheat and sesame seed; cook and stir until wheat is coated with fat.
Add bouillon, water, parsley, and garlic cut in half and speared on a toothpick.
Stir until blended.
Cover, reduce heat to low, and simmer slowly until the wheat is tender, about 15 to 20 minutes.
Saute onions and mushrooms in butter or bacon drippings over medium-high heat until onions are golden brown and mushroom liquid evaporates; use a frying pan that has a tight-fitting lid.
Add cracked wheat and sesame seed; cook and stir until wheat is coated with fat.
Add bouillon, water, parsley, and garlic cut in half and speared on a toothpick.
Stir until blended.
Cover, reduce heat to low, and simmer slowly until the wheat is tender, about 15 to 20 minutes.
Chef
