| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chicago | Grain | 2 | Servings |
INGREDIENTS
| 1 | tb | Unsalted butter |
| 1 | Clove (large) garlic; minced | |
| 2 | tb | Pine nuts |
| 1/2 | c | Bulgur; or cracked wheat |
| 1 | c | Meat stock |
| Salt and pepper |
INSTRUCTIONS
Melt butter in medium pot. Saute garlic and nuts over low heat for 3 to 5 minutes, until nuts are lightly browned. Add bulgur and cook, stirring, for 1 to 2 minutes or until the grains are well coated with the butter. Add the broth and turn heat up to high. Stir once. When mixture begins to boil, reduce heat to low. Cover and simmer for 12 to 15 minutes (see note). Season. Note - if you are using instant or quick-cooking bulgur, follow directions on box. Variations: Add raisins, and or onions. Add chopped dates. Mix bulgur with small pasta, like orzo. Use beef broth for a strong flavor, chicken for a milder flavor. Add diced carrots and celery. Bennet, Bev (1985). Two's Company, A Cookbook for Couples. New York: Barrons. Bev Bennet is the food editor for the Chicago Sun-Times and author of a number of cookbooks for entertaining, all published by Barrons. Date: Sun, 23 Jun 1996 18:10:23 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Bev Bennet in Two's Company (1985) MC-Recipe Digest V1 #126 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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