Orlando's Bulgur Pilaf

Servings 6


  • 4 tbsp. butter or margarine
  • 1/4 cup fresh onion chopped
  • 1- 1/2 coils vermicelli or whole wheat spaghetti broken in small pieces
  • 1/4 cup parboiled or instant Brown Rice
  • 3 chicken bouillon cubes- (or 3 tsp fresh chicken base) dissolved in 2 cups water
  • 3/4 cup Sunnyland Mills #3 coarse bulgur wheat uncooked
  • salt and pepper to taste


  • Heat in heavy skillet:  ½ cube margarine or butter
                                        ½ cup fresh onion chopped
                                        1 ½ coils vermicelli or whole wheat spaghetti broken into small pieces.
    Sauté until lightly browned, stir to avoid scorching (about 5 minutes) 
  • Add:                            ¾ cup SUNNYLAND MILLS #3 coarse bulgur uncooked
                                        ¼ cup parboiled brown rice
    Sauté a few minutes longer
  • Add:                            3 chicken bouillon cubes (dissolved in 2 cups of water)
                                        Salt and Pepper to taste
  • After mixture has been brought to a boil (transfer to a 2 Qt casserole or brown everything from the beginning in a dish that can transfer to the oven), Cover and bake in the over for 30 minutes at 350 degrees. Remove the cover, stir and leave in the oven 10 more minutes. Ready to serve!
    An excellent complement to shish kebab, steaks, roast, poultry, stuffed cabbage rolls or stuffed bell peppers.