| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Dutch |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Medium-grain bulgur |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Ground cumin |
| 1 |
cn |
(10.5-oz) chickpeas; drained |
| 1 |
c |
Defatted beef stock or water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Bulgur-chick pea pilaf: bulgur can be eaten after just a 10 minute soak in
boiling water, but additional cooking with seasonings makes it more
interesting. This easy pilaf, with hints of the Middle East and Asia, gets
double the carbohydrate punch from chickpeas.
Place bulgur in a medium bowl and cover with 1 cup boiling water. Let
stand for 10 minutes to soften.
Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over medium
heat. Add onion, garlic and cumin and saute for about 5 mins, or till the
onion is soft but not brown. Stir in the chickpeas. Add the bulgur and
stock or water and mix well. Bring to a boil, reduce heat to low, cover and
simmer for about 10 minutes or until the liquid is absorbed. If the bulgur
seems too wet, uncover the pan and cook over medium heat until the liquid
is absorbed. Fluff with a fork, season with salt and pepper and serve hot.
AL601@FREENET.CARLETON.CA
(FRANK LABERGE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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