Regular
Pilaf
A
unique combination of flavors and ingredients makes this rice the
perfect side dish for chicken. It also makes an excellent stuffing for
the Thanksgiving turkey.
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INGREDIENTS:
-
1 cup bulgur wheat or long grain rice
-
2 tablespoons butter
-
2 ¼ cups chicken broth or water
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
DIRECTIONS:
-
Melt the butter in a medium saucepan, over a medium high heat.
-
Saute the bulgur or rice until golden, about 10 minutes.
-
Stir in the chicken stock, salt, and pepper.
-
Reduce to a simmer and cook, covered, about 20 minutes.
-
Remove from heat and let stand for 10 minutes.
-
Fluff with fork before serving.
Special
Pilaf
Bulgur
Wheat or Rice
INGREDIENTS:
-
2 cups bulgur wheat or long grain rice
-
4 tablespoons (1/2 stick) butter
-
1/2 small onion, minced
-
1 stalk celery, minced
-
1/2 cup dark raisins
-
1/2 cup pine nuts or slivered almonds
-
41/2 cups chicken broth or water
-
¼ teaspoon allspice
-
1 teaspoon salt
-
1 teaspoon pepper
DIRECTIONS:
-
Melt the butter in a medium saucepan, over a medium high heat.
-
Saute the bulgur or rice and onion until golden, about 10 minutes. Add the pine nuts or almonds and saute until golden.
-
Stir in the chicken stock, salt, and pepper.
-
Reduce to a simmer and cook, covered, about 20 minutes.
-
Remove from heat and let stand for 10 minutes.
-
Fluff with fork before serving.
