Bulgur and rice pilaf Essay

Bulgur and Rice Pilaf This two-grain pilaf is mildly seasoned. 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- to2-quart pan. Remove from heat and add bulgur.

Cover and set asideuntil 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, stirringoccasionally, until soft, about 8 minutes. Add rice; stir until riceturns opaque, 3 to 5 minutes. Mix in remaining 1 cup chicken broth andbay leaf. Bring to a boil on high heat; cover, reduce heat to low, andsimmer until all liquid is absorbed, about 1 hour. Stir bulgur and rice together. Serve at once, or cover and keepwarm up to 30 minutes.

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Garnish top with celery leaves and the bay leaf.Serves 4. Photo: Brown rice with bulgur makes a proteinpacked pilaf toaccompany meat, poultry


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