Plain Bulgur Pilaf
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.
- 4½ 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
Instructions:
- Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
- Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.