Herbed orzo and bulgar pilaf

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.




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