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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 (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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