Herbed orzo and bulgar pilaf
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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