< link rel="DCTERMS.isreplacedby" href="http://caltechgirlsworld.mu.nu/" /> Not Exactly Rocket Science: Recipe of the week

Thursday, December 23, 2004

Recipe of the week

This is a really simple one that I love. It's a real comfort food for me, and I suspect for a lot of Armenians. Bulgur is cracked wheat, generally available in the rice/pasta aisle or in a bulk bin at most grocery stores.

Armenian Bulgur Pilaf

2 Tbsp margarine or butter
1-2 oz vermicelli
3/4 cup white rice
1 1/2 cup bulgur (medium coarseness)
2 cans low sodium chicken broth (may substitute veggie, beef, or turkey broth)

Melt butter or margarine in medium saucepan or stockpot with lid (you'll need the lid later) over medium to medium high heat. If you use butter be careful not to let it burn.

Break vermicelli into 1/2 - 1 inch long pieces, brown in hot butter or margarine.

Add bulgur and rice, stir to coat with butter or margarine.

Add chicken broth, bring to a boil on high.

When broth boils, reduce heat to medium-low or low and cover. Let simmer 20 minutes.

After 20 minutes, check doneness of the pilaf and amount of liquid left. If not done, let simmer 5 minutes more, otherwise move pot to a cool burner and place 3-4 layers of paper towel on top of the pot, under the lid to draw out the excess moisture for 5-8 minutes.

Serve hot. May also serve with plain yogurt (yum!)

Serves 4-6 as a side dish, 2-4 as a main dish.


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