Bulgur and rice pilaf Essay

Bulgur and Rice Pilaf

This two-grain pilaf is mildly seasoned.

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About 2 cups regular-strength chicken broth

1/2 cup bulgur (cracked wheat)

3 tablespoons butter or margarine

1 small onion, chopped

1 stalk celery, chopped

1/4 cup celery leaves, chopped

1/4 teaspoon pepper

1/2 cup brown rice

1 large bay leaf

Whole celery leaves

Bring 1 cup of the chicken broth to boiling, covered, in a 1- to
2-quart pan. Remove from heat and add bulgur. Cover and set aside
until liquid is absorbed, about 1 hour.

Meanwhile, in a 3- to 4-quart pan, melt butter; add onion, celery,
celery leaves, and pepper. Cook on mediumhigh heat, stirring
occasionally, until soft, about 8 minutes. Add rice; stir until rice
turns opaque, 3 to 5 minutes. Mix in remaining 1 cup chicken broth and
bay leaf. Bring to a boil on high heat; cover, reduce heat to low, and
simmer until all liquid is absorbed, about 1 hour.

Stir bulgur and rice together. Serve at once, or cover and keep
warm up to 30 minutes. Garnish top with celery leaves and the bay leaf.
Serves 4.

Photo: Brown rice with bulgur makes a proteinpacked pilaf to
accompany meat, poultry


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