Bulgur Pilaf
This is the plain version of this healty pilaf.
Servings 6 servings
Calories 115kcal
Ingredients
- 1 cup coarse bulgur
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 bullion chicken stock optional
- 2 garlic cloves chopped
- 1⅔ cup warm water
- ½ pinch black pepper
- ½ cumin
- 1 teaspoon salt
Instructions
- Add the olive oil and butter to a non-stick pot. Melt the butter.
- Add the bulgur, the chicken bullion, spices and the chopped garlic. Adjust the salt according to your taste and according to how salty your chicken bullion is if you are using one.
- Mix until the chicken bullion is dissolved and all the ingredients are well combined.
- Add the warm water. Bring to boil over high heat and then reduce the heat to minimum.
- Cook until water is absorbed. Taste, if bulghur is still not cooked enough, add two tablespoons of boiling water. Cook another minute. Close the heat. Rest for 5 minutes. Serve.
Notes
Make sure the water you are adding is boiling. Do not add cold water to the bulgur when cooking. Cook over high heat to bring the water to boil again. When the water is at rolling boil reduce the heat and let the bulgur simmer.
When the water is completely absorbed by the bulgur taste a few. If it cooked close the heat. If not add 1-2 tablespoons of boiling water and continue cooking for a couple of minutes longe.