Bulgar Pilaf, Turkish Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Bulgar (cracked) wheat, 1 cupButter, unsalted, 2 tbspOnion, raw, 1 large Red Ripe Tomato, 1 medium wholeOrganic Beef Broth, 1 cup, 1.5 cupPepper, black, 2 dashPepper, red or cayenne, .25 tsp (to taste. I like it hot!)Bouillon, chicken, Better Than Bouillon, 1 tsp
Makes 8-10 servings as side dish.
Wash bulgur with cold water. Rinse, drain and set aside.
Melt 2 tbls butter in heavy saucepan.
Add onion and saute until golden brown, stirring frequently, about 6 minutes.
Add diced tomato and cook another 5 minutes.
Add broth (with Chicken Better than Bouillon added as well), and ground peppers (red/cayenne to taste).
Boil for 5 minutes on high heat.
Reduce heat, cover and simmer until all the broth is absorbed, approximately 25 minutes.
Remove from heat, remove pan lid, place a large paper towl over saucepan and replace pan lid.
Leave in warm place for 40 minutes.
Bulgur should be flaky and not mushy.
Number of Servings: 10
Recipe submitted by SparkPeople user NEIGHBOR_NANCY.
Wash bulgur with cold water. Rinse, drain and set aside.
Melt 2 tbls butter in heavy saucepan.
Add onion and saute until golden brown, stirring frequently, about 6 minutes.
Add diced tomato and cook another 5 minutes.
Add broth (with Chicken Better than Bouillon added as well), and ground peppers (red/cayenne to taste).
Boil for 5 minutes on high heat.
Reduce heat, cover and simmer until all the broth is absorbed, approximately 25 minutes.
Remove from heat, remove pan lid, place a large paper towl over saucepan and replace pan lid.
Leave in warm place for 40 minutes.
Bulgur should be flaky and not mushy.
Number of Servings: 10
Recipe submitted by SparkPeople user NEIGHBOR_NANCY.
Nutritional Info Amount Per Serving
- Calories: 82.6
- Total Fat: 2.8 g
- Cholesterol: 7.0 mg
- Sodium: 164.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.8 g
- Protein: 2.7 g
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