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Wayne Gisslen

Bulgur Pilaf with Lemon

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 oz<

Method

Procedure

  1. Heat the butter in a saucepan. Add the chopped onion and sauté gently without browning until the onion is soft.
  2. Add the bulgur. Stir to coat with butter. Stir over heat 1 minute to lightly toast the grain.
  3. Add the grated lemon zest and stir to mix.
  4. Stir in the hot stock. Add salt and pepper to taste. Bring to a simmer.

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