Rice: Herbed Orzo & Bulgar Pilaf by Recipe Cottage

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	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.