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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