Bulgur and Brown Rice Pilaf (for Food Service)

  • 1-1/2 lbs. butter or margarine
  • 20 garlic cloves (fresh and finely chopped)
  • 3-3/4 lbs. onion (diced small, white or yellow)
  • 5 cups brown rice
  • 15 cups #3 coarse bulgur wheat
  • 2-1/2 lbs. vermicelli fine (broken into 1/2″ length)
  • 2-1/2 gal. chicken stock or broth
  • 10 tsp. marjoram (to taste)
  • green onion (finely chopped (for garnish))
  • salt and pepper (to taste)
  1. Saute vermicelli and onion in butter or margarine until lightly browned. Use of rondeau in batches may be preferable. Add rice and bulgur and saute. Add chicken stock or broth and marjoram. Bring to a boil, cover and simmer over low heat for approximately 30-35 minutes or until liquid is absorbed. Salt and pepper to taste when serving.