How to Make Bulgur Pilaf Recipe
Serves 4-6
Ingredients
- 4 tablespoons unsalted clarified butter
- 1 large Spanish onion, diced (1 cup)
- 1 small Italian green pepper, finely chopped ( ¼ cup)
- 1 ½ cups coarse-grain bulgur, washed and drained
- 3 medium tomatoes, peeled, seeded, and finely chopped (2 cups)
- 2 ½ teaspoons Turkish red pepper or ground red pepper
- 2 ½ cups chicken stock or hot water
- Salt and freshly ground black pepper
- 2 tablespoons coarsely chopped fresh Italian parsley
Method
In a heavy, medium-size saucepan, heat the butter over medium heat and cook the onion gently for 2 minutes, stirring with a wooden spoon, until it’s softened but not brown. Stir in the green pepper, bulgur, tomatoes, Turkish red pepper, and stock. Season with salt and pepper. Bring the mixture to a boil, then lower the heat, cover the saucepan, and cook gently for about 15 minutes, or until the bulgur has absorbed all the liquid. Let the mixture stand, covered, for about 5 minutes; then stir in the parsley, and serve.
