Bulgur pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine or butter |
| 1 | each | Onion, chopped |
| 1 | each | Clove garlic, minced |
| 1 | each | Stalk celery, chopped |
| 2 | cups | Vegetable stock |
| ½ | teaspoon | Dried thyme |
| 1 | cup | Bulgur |
| 2 | tablespoons | Currants |
| ¼ | cup | Chopped fresh parsley |
| Salt and pepper | ||
Directions
This versatile pilaf makes an appetizing side dish or use it to stuff lightly blanched cabbage or grape leaves. From Canadian Living Light & Healthy Cookbook.
In saucepan, melt margarine or butter over medium-low heat for 5 minutes or until onion is softened. Add remaining stock and thyme; bring to simmer. Add bulgur and cook, covered for 15 to 20 minutes, or until bulgur is tender and most of the stock is absorbed. Stir in currants; let stand, covered, for 5 minutes. Stir in parsley, and salt and pepper to taste.
MICROWAVE: In 4-cup measure, combine vegetable stock and thyme; microwave at high for 3 to 4 minutes or until simmering. Set aside.
In 12-cup casserole, combine margarine or butter, onion, garlic and celery; cover and microwave at High for 2 minutes. Add hot stock, bulgur and currants; cover and microwave at High for 4 to 5 minutes or until boiling. Microwave at Medium (50% for 7 to 9 minutes or until bulgur is almost tender and most of the liquid is absorbed, rotating dish once. Let pilaf stand, covered, for 10 minutes. Stir in parsley; season with salt and pepper to taste. Submitted By FLORENCE THOMPSON On 12-20-94