Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
2 larges | Scallions; chopped |
½ cup | Orzo (rice shaped pasta) |
2 cups | Chicken or beef stock (see note) |
1 cup | Bulgar |
1 tablespoon | Chopped fresh -or- |
1 teaspoon | Dried rosemary |
1 tablespoon | Chopped fresh -or- |
1 teaspoon | Dried basil |
1 tablespoon | Chopped fresh -or- |
1 teaspoon | Dried parsley |
1 teaspoon | Minced garlic |
Here is a recipe that I think I got from Bon Appetit or Greene on Grains.
I forget.
1) Melt butter in medium-size sauce pan over medium heat. Add the scallions; cook 1 minute. Stir in the orzo; cook 4 minutes. Add the stock and heat to boiling. Stir in bulgar and reduce heat. Cook, covered, over low heat until bulgar is tender and all liquid has been absorbed, 20-25 min. Turn off heat and let the pan stand, covered for 10 min.
2) Stir in herbs and garlic, fluff with fork, serve immediately.
NOTE: Use chicken stock if serving with chicken or fish; use beef stock if serving with beef or lamb.
HAMMOND@...
(STEVE HAMMOND)
REC.FOOD.RECIPES
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