| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
lg |
Scallions; chopped |
| 1/2 |
c |
Orzo (rice shaped pasta) |
| 2 |
c |
Chicken or beef stock (see note) |
| 1 |
c |
Bulgar |
| 1 |
tb |
Chopped fresh -or- |
| 1 |
ts |
Dried rosemary |
| 1 |
tb |
Chopped fresh -or- |
| 1 |
ts |
Dried basil |
| 1 |
tb |
Chopped fresh -or- |
| 1 |
ts |
Dried parsley |
| 1 |
ts |
Minced garlic |
INSTRUCTIONS
Here is a recipe that I think I got from Bon Appetit or Greene on Grains.
I forget.
1) 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.
2) 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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