Bulgur Pilaf, Kavurma Fashion
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
|
|
| 1 | medium |
onions
finely |
|
| ¼ | cup |
serrano chiles
seeded and |
|
| 1 ¼ | cups |
cracked wheat (bulgur)
coarse |
|
| 2 | tablespoons |
cracked wheat (bulgur)
coarse |
|
|
salt
|
*
|
||
| 2 | cups |
beef stock
or chicken stock, boiling, prefer veal stock if possible |
|
| 1 | x |
mint leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 1 | medium |
onions
finely |
|
| 59 | ml |
serrano chiles
seeded and |
|
| 296 | ml |
cracked wheat (bulgur)
coarse |
|
| 3E+1 | ml |
cracked wheat (bulgur)
coarse |
|
| 0 |
salt
|
*
|
|
| 473 | ml |
beef stock
or chicken stock, boiling, prefer veal stock if possible |
|
| 1 | x |
mint leaves
|
*
|
Directions
Heat butter in saucepan.
Add onion and sauté over medium heat 5 minutes.
Add chiles to taste. Sauté 3 minutes. Add bulgur. Sauté 4 to 5 minutes, stirring frequently.
Add tomato. Cook 4 to 5 minutes.
Season to taste with salt.
Add boiling stock and cover pan.
Cook 3 minutes on medium heat, then reduce heat to low and cook until bulgur absorbs liquid and holes appear on surface, 10 to 15 minutes.
Reduce heat to very low.
Place dish towel over mouth of saucepan and place lid over towel.
Let steam 20 minutes. Remove lid and towel, stir with slotted spoon, lifting gently from bottom of pan.
Recover with towel and lid.
Let stand 10 minutes more. Season to taste with chopped mint.
Serve.
