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Receta Bulgur Pilaf
by Salad Foodie

Bulgur Pilaf

Faster and easier to cook than rice, bulgur is a grain to consider for making pilaf. High in fiber and low in fat makes this side dish a healthful choice. Easily converts to vegetarian by omitting the chicken broth. (Medium to large grind bulgur will be best for this recipe.)

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Middle eastern
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: kabobs, grilled meats, fish

Ingredientes

  • 1 tablespoon olive oil (plus a little more if needed)
  • ½ cup chopped celery
  • 1 medium onion, chopped
  • 1 cup sliced mushrooms
  • 1 cup bulgur
  • 2 cups chicken broth
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon dried leaf oregano
  • ½ teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • Optional: broken walnut pices or sunflower seeds for garnish

Direcciones

  1. Heat 1 tablespoon olive oil in large skillet. Add celery and onion and saute 3 minutes until they begin to soften.
  2. Stir in mushrooms and bulgur and cook 2-3 more minutes until bulgur is lightly golden brown. (A teaspoon or two additional olive oil may be needed.)
  3. Add chicken broth, dill weed, oregano, salt and pepper.
  4. Cover and bring to a boil. Reduce heat and simmer covered for about 15 minutes.
  5. Optional: Serve portions with broken walnut pieces or sunflower seeds.