Wild Rice & Bulgar Pilaf
Yield
4 servingsPrep
10 minCook
45 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
wild rice
|
|
| ¾ | cup |
onions
chopped |
|
| 1 | dash |
black pepper
|
*
|
| ¼ | cup |
parsley leaves
snipped |
|
| 2 | cups |
chicken broth
|
|
| ¼ | teaspoon |
tarragon leaves
crushed |
|
| ½ | cup |
cracked wheat (bulgur)
|
|
| 1 | x |
sweet yellow bell peppers
strips, optional |
*
|
| 1 | x |
parsley sprigs
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
wild rice
|
|
| 177 | ml |
onions
chopped |
|
| 1 | dash |
black pepper
|
*
|
| 59 | ml |
parsley leaves
snipped |
|
| 473 | ml |
chicken broth
|
|
| 1.3 | ml |
tarragon leaves
crushed |
|
| 118 | ml |
cracked wheat (bulgur)
|
|
| 1 | x |
sweet yellow bell peppers
strips, optional |
*
|
| 1 | x |
parsley sprigs
optional |
*
|
Directions
Place uncooked wild rice in a strainer.
Run cold water over rice for 1 minute, lifting rice to drain well.
In a med saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice.
Bring to boiling; reduce heat.
Cover and simmer about 45 minutes or until rice is done.
Stir in bulgur and parsley.
Cover and let stand 5 minutes.
Fluff with a fork.
Garnish with yellow pepper strips and parsley sprigs, if desired.
