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Sunday, July 22, 2012

Wheat Bulgar Pilaf - Camille Zaleski King

  • 2Tbs Butter
  • 1 Med Onion - diced
  • 1 Cup Wheat Bulgar
  • 1/2 Tsp Oregano
  • 2 Cups chicken stock, bouillon cubes and water work too
  • 1/2 tsp parsley
  • salt and pepper to taste

Saute onions in butter until clear, add remaining ingredients bring to a boil then reduce to simmer. Cover and cook until liquid is absorbed and bulgar is soft. (about 15-20 minutes, just like rice a roni)

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