Cracked wheat pilaf (burghul pilaf)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Burghul (cracked wheat) |
| 1¼ | Ib butter | |
| 1 | medium | Onion, chopped |
| 4 | cups | Beef or chicken stock |
| Salt and pepper | ||
Directions
This well flavored pilaf substitutes for rice and is delicious with a curry.
Simmer the dry burghul in the butter until thoroughly coated and bubbly.
Fry onion separately until soft and yellow. Mix together and stir in boiling stock and seasonings. Stir well, and place in a covered casserole.
Bake in moderate oven for 30 minutes. Stir gently with fork. Bake 15 minutes more. Liquid should all be absorbed and the burghul will be moist but fluffy.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959) Posted to JEWISH-FOOD digest V97 #011, by Daniella De Picciotto <daniela@...> on Mon, 13 Jan 1997.
Related recipes
- Bulgar wheat pilaf
- Bulghar wheat pilaf
- Bulghur pilaf
- Bulgur & lentil pilaf
- Bulgur and garbanzo bean pilaf
- Bulgur pilaf
- Bulgur wheat pilaf
- Bulgur wheat pilaf with mushrooms
- Bulgur-chick pea pilaf
- Cracked wheat bread
- Cracked wheat salad
- Cracked wheat with meat (burghul bi dfeen)
- Cracked wheat with tomatoes (burghul bi banadoura)
- Curried bulgur wheat pilaf
- Medium bulgur or cracked wheat (vegan)
- Mixed grain pilaf
- Western wheat pilaf
- Wheat pilaf
- Wild rice & bulgar pilaf
- Wild rice and bulgar pilaf