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Cracked Wheat or Bulgur Pilaf
- Serves
6 to 8
- Difficulty
Medium
Published 1992
Most recipes have you cook bulgur as if it were rice, steaming it in stock to cover. More often than not, this results in a mixture that is heavy and soggy, with the grains sticking together. I prefer my pilaf light and dry, so I cook it as if it were risotto, then finish it in the oven for the final drying.
Ingredients
3 cups 4 tablespoons
Method
Procedure
Bring the stock to a boil. Reduce the heat and hold at a simmer.
Melt the butter in a heavy sauté pan or skillet over medium heat. Add the onion and cook until tender and translucent, about 10 minutes. Reduce the heat
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