| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Niger | Toohot01 | 4 | servings |
INGREDIENTS
| 1 | c | Bulgur wheat |
| 1 | c | Boiling water |
| 4 | tb | Unsalted butter -; (1/2 stick) |
| 1/2 | sm | Onion; diced |
| 3 | oz | Vermicelli; broken small pieces |
| 1/4 | c | Pine nuts |
| 1 | c | Chicken stock |
| (canned broth or water) | ||
| 1/2 | ts | Sea salt |
| 1/2 | ts | White pepper |
INSTRUCTIONS
Combine the bulgur and water in a bowl and set aside until reconstituted, about 10 minutes. Melt the butter in a medium saucepan, over a medium-high heat. Saute the onion until golden, about 10 minutes. Add the vermicelli and pine nuts and saute until golden. Stir in the reconstituted bulgur, chicken stock, salt, and pepper. Reduce to a simmer and cook, covered, about 10 minutes. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6283 broadcast 10-17 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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