Slightly nutty and very flavorful, bulgur pilaf is a unique change of pace
from rice or potatoes.
In a medium saucepan, sauté onion in butter or oil until lightly browned.
Add remaining ingredients and bring to a boil. Reduce heat and simmer,
covered, for 15 minutes. Remove lid and stir gently. Replace lid and
continue cooking for 10 minutes more, or until water is absorbed. Turn
off heat and let it sit for about 10 minutes before serving.
Category
ETHIOPIAN Berbere SPICE
GRAINS AND POTATOES
Pilafs
Potatoes
RED LENTIL SOUP SPICE
Servings
Makes 4 cups
Author
- 1/2 cup diced onion
- 3 Tbsp Clarified Butter or oil
- 1 cup coarse bulgur (#3 or #4)*
- 1 small tomato, diced
- 2 cups low salt chicken or vegetable broth, or water
- 1 Tbsp SPICE BAZAAR RED LENTIL SOUP SPICE