| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 2 | Scallions, chopped | |
| 1/2 | c | Orzo, rice shaped pasta |
| 2 | c | Chicken or beef stock, see |
| note | ||
| 1 | c | Bulgar |
| 1 | T | Chopped fresh -or- |
| 1 | t | Dried rosemary |
| 1 | T | Chopped fresh -or- |
| 1 | t | Dried basil |
| 1 | T | Chopped fresh -or- |
| 1 | t | Dried parsley |
| 1 | t | Minced garlic |
INSTRUCTIONS
Here is a recipe that I think I got from Bon Appetit or Greene on Grains. I forget. 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. HAMMOND@ODIN.SCD.UCAR.EDU (STEVE HAMMOND) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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