Bulgur pilaf

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Margarine or butter
1 each Onion, chopped
1 each Clove garlic, minced
1 each Stalk celery, chopped
2 cups Vegetable stock
½ teaspoon Dried thyme
1 cup Bulgur
2 tablespoons Currants
¼ cup Chopped fresh parsley
Salt and pepper

Directions

This versatile pilaf makes an appetizing side dish or use it to stuff lightly blanched cabbage or grape leaves. From Canadian Living Light & Healthy Cookbook.

In saucepan, melt margarine or butter over medium-low heat for 5 minutes or until onion is softened. Add remaining stock and thyme; bring to simmer. Add bulgur and cook, covered for 15 to 20 minutes, or until bulgur is tender and most of the stock is absorbed. Stir in currants; let stand, covered, for 5 minutes. Stir in parsley, and salt and pepper to taste.

MICROWAVE: In 4-cup measure, combine vegetable stock and thyme; microwave at high for 3 to 4 minutes or until simmering. Set aside.

In 12-cup casserole, combine margarine or butter, onion, garlic and celery; cover and microwave at High for 2 minutes. Add hot stock, bulgur and currants; cover and microwave at High for 4 to 5 minutes or until boiling. Microwave at Medium (50% for 7 to 9 minutes or until bulgur is almost tender and most of the liquid is absorbed, rotating dish once. Let pilaf stand, covered, for 10 minutes. Stir in parsley; season with salt and pepper to taste. Submitted By FLORENCE THOMPSON On 12-20-94

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