Traditional Bulgur Pilaf

  • 3 tbsp. butter or margarine
  • 1/4 cup white rice
  • 1/2 cup fine vermicelli (broken in small pieces)
  • 2 cups chicken bone broth (( 2 cups of chicken bouillon can be substituted) )
  • 3 tbsp. chopped onions
  • 3/4 cup #3 coarse bulgur
  • Salt and pepper (if desired)
  1. An excellent complement to shish kebab, steaks, roast, poultry, stuffed cabbage rolls or stuffed bell peppers. Heat in a heavy skillet butter or margarine, fine vermicelli, and chopped onions. Sauté until lightly browned, stir to avoid scorching. Add bulgur and white rice. Sauté a few seconds longer. Add chicken bone broth and salt and pepper if desired. Cover, bring to boil, then simmer over low heat for 20 to 30 minutes or until liquid is absorbed. Stir occasionally. Bulgur pilaf may also be baked in the oven. After adding liquid and seasoning and brought to boil as above, the mixture is then poured into casserole dish; cover and bake in oven for 30 minutes at 350° F. Remove cover, stir and leave in oven for 10 more minutes.