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LOCATION: Recipes >> Rice >> in boiling water, but additional cooking with seasonings makes it more

Print this Recipe    in boiling water, but additional cooking with seasonings makes it more

interesting. This easy pilaf, with hints of the Middle East and Asia, gets
double the carbohydrate punch from chickpeas.

1c med.-grain bulgur 1 tsp sesame oil 1/2 tsp veg. oil 1 med.
onion, chopped, 1 clove garlic, minced, 1 tsp ground cumin
10 1/2 oz. -can chickpeas, frained 1c defatted beef stock or water,
salt * freshly ground black pepper


1. Place bulgur in a med. bowl and cover with 1 c boiling water. Let stand
for 10 mins to soften.

Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over med.
heat. Add onion, garlic and cumin and saute for abt 5 mins, or till the
onion is soft but not brown. Stir in the chickpeas. Add the bulgur and
stock or water and mix well.Bring to a boil, reduce heat to low, cover
and simmer for abt 10 mins. or till the liquid is absorbed. If the bulgur
seems too wet, uncover the pan and cook over med. heat until the liquid is
absorbed. Fluff with a fork, season with salt and pepper and serve hot.

Serves : 4

------------------------

Bulgur with Celery & Sage

2 tsp olive oil, 1c med-grain bulgur 1 sm. onion, chopped 2 stalks
celery, chopped 2 cloves garlic, minced 1/2 tdsp each: dried
sage,thyme & majoram 1 3/4 c defatted beef stock or water
1 bay leaf 1 TB chopped fresh parsley salt & freshly ground black
pepper

1.Heat oil in a heavy, med-saucepan over med. heat. Add bulgur, onion,
celery, garlic and herbs and saute for 5 - 8 mins, or till the vegs. are
softened.

2. Stir in stock or water and bay leaf. Bring to a boil, reduce heat to
low, cover and simmer for abt 15 mins, or till liquid is absorbed and the
bulgur is tender but still chewy. Remove bay leaf, stir in parsley and
season with salt & pepper,

Serves : 4

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