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LOCATION: Recipes >> Rice >> Herbed Orzo & Bulgar Pilaf

Print this Recipe    Herbed Orzo & Bulgar Pilaf

4 Tbs (1/2 stick) Butter
2 large scallions, chopped
1/2 cup orzo (rice shaped pasta)
2 cups chicken or beef stock *
1 cup bulgar
1 TBS chopped fresh or 1 tsp dried rosemary
1 TBS chopped fresh or 1 tsp dried basil
1 TBS chopped fresh or 1 tsp dried parsley
1 tsp minced garlic


1) Melt butter in medium-size sauce pan over medium heat.
Add the scallions; cook 1 minute. Stir in the orzo; cook
4 minutes. Add the stock and heat to boiling. Stir in
bulgar and reduce heat. Cook, covered, over low heat until
bulgar is tender and all liquid has been absorbed, 20-25 min.
Turn off heat and let the pan stand, covered for 10 min.

2) Stir in herbs and garlic, fluff with fork, serve immediately.


* use chicken stock if serving with chicken or fish
use beef stock if serving with beef or lamb.


Here is another recipe. This one was posted by
greg@viewlogic.com (Gregory Larkin)

This is a cousin of Tabouli. It's a bit sweeter and very tasty!

Bulghur Salad

4 C water
2 C bulghur wheat
1 C chopped pecans
1 C dried currants
4 Tbsp. chopped parsley
zest of one or two oranges
salt + pepper to taste
1 Tbsp. olive oil

Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or
until water is absorbed. Refrigerate uncovered until cool. Add all other
ingredients. Toss and serve chilled.

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