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Bulghur Pilav

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“Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
  2. Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
  3. Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
  4. Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
  5. Add the water, cover tightly, and bring to a boil.
  6. Reduce the heat to very low.
  7. Let the bulghur steam for about 15 minutes.
  8. Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
  9. Remove the bay leaf and serve hot.

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