How to Make Bulgur Wheat Pilaf

The following recipe is for pilaf made with bulgur (bulghur) wheat. Although the recipe is the same as for rice pilaf, the taste and texture is different with the bulgur. Bulgur wheat is sometimes incorrectly referred to as cracked wheat. The difference being that bulgur has been parboiled and cracked wheat has not. Bulgur wheat comes in three different sized grains: fine, medium and large. I prefer the medium grain for this recipe. It is a simple recipe that yields great results. I have provided for a basic amount of salt and pepper. Please salt and pepper to taste. The recipe makes approximate 3 - 4 servings of pilaf. To make 6 - 8 servings, double the recipe. Enjoy!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 cup bulgar wheat (medium grain)
• 1/2 cup vermicelli or angel hair pasta broken into 1/2 inch pieces (you may also use 1 nest of Colavita Angel Hair Nests broken into small pieces)
• 2 cups low sodium chicken broth (you may also use 2 cups of water or any 2 cup combination of broth and water)
• 2 tablespoons of butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. Place the 2 cups of chicken broth/water into a 2 quart sauce pan. Add the salt and pepper and bring to a boil.

2. At the same time, place the butter and the broken up vermicelli or angel hair pasta nest into another 2 quart sauce pan. Over medium-high heat begin to brown the pasta. Stir pasta occasionally to keep from burning. This will take approximately 3 - 5 minutes.

3. When the pasta has reached a medium brown color, reduce the heat to low and add the cup of bulgur wheat. Stir the mixture until all of the bulgur wheat is coated with the butter.

4. Carefully add the boiling broth/water to the bulgur wheat and pasta. Stir the mixture, cover the sauce pan and cook over low heat for approximately 15 - 18 minutes.

5. After approximately 10 minutes, remove the cover and stir the bulgur wheat and pasta mixture. Return the cover and continue to cook until all of the broth/water has been absorbed.

6. Once the pilaf has finished cooking, remove the covered saucepan from the heat and set aside for approximately 2 minutes. To serve, stir gently and spoon onto a serving platter. Salt and pepper to taste and serve immediately.

Tips & Warnings

• It depends on the individual stove, but the broth/water should reach a boil about the same time that the pasta has browned.
• Pay close attention to the browning of the pasta to keep it from burning.