Recipe#26335

Title: Bulgur Wheat Pilaf 02

rec.food.recipes archive 

Herbed Orzo & Bulgar Pilaf
 
4 tablespoons (1/2 stick) butter
2 large scallions, chopped
1/2 cup orzo  (rice shaped pasta)
2 cups chicken or beef stock
1 cup bulgar
1 tablespoon chopped fresh or 1 tsp dried rosemary
1 tablespoon chopped fresh or 1 tsp dried basil
1 tablespoon chopped fresh or 1 tsp dried parsley
1 teaspoon minced garlic
 
Melt butter in medium-size sauce pan over medium heat.  Add the
scallions; cook 1 minute.  Stir in the orzo; cook 4 minutes.  Add
the stock and heat to boiling.  Stir in bulgar and reduce heat.
Cook, covered, over low heat until bulgar is tender and all liquid
has been absorbed, 20-25 min.  Turn off heat and let the pan stand,
covered for 10 min.
 
Stir in herbs and garlic, fluff with fork, serve immediately.
 
Note: Use chicken stock if serving with chicken or fish.  Use beef
stock if serving with beef or lamb.