Plain Bulgur Pilaf

Name: Plain Bulgur Pilaf
Yield: serves 6-8
Ingredients: 4 1/2 cups water or stock (or you may use 2 bouillon cubes); 3 cups coarse-ground bulgur, washed in cold water and drained; Salt and pepper; 4–5 tablespoons butter, cut into small pieces, or vegetable oil

December 9, 2011

Coarse-ground bulgur is used to make pilaf. About one and a half times the volume of water or stock is needed to cook it. This quick and easy dish is an ideal alternative to rice or potatoes. You may well want to adopt it as an accompaniment to stews, grills, and indeed to all foods that are usually coupled with rice. It is tastier when real chicken or meat stock is used (see page 143), but you can use bouillon cubes, and water alone will do very well.

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