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.
- 1/2 c diced Onion
- 3 tbsp Clarified Butter or Oil
- 1 c coarse Bulgur (#3 or #4)*
- 1 Small Tomato, diced
- 2 c low salt Chicken or Vegetable Broth, or water
- 1 tbsp Shafik’s Red Lentil Soup Spice