Aunt Betty's Bulgur Pilaf
As a healthier alternative to rice pilaf, consider bulgur - a parboiled whole grain that cooks as quickly as white rice. My Aunt Betty Nagarian taught me this recipe before I left for business school in 2001, and I serve it when I want the best of both worlds. With celery, onion, basil and oregano to flavor this healthy side dish, Auntie Betty turned something really healthy into a treat.
- 1 small yellow onion
- 2 celery stalks
- 1-1/2 cup bulgur (#4)
- 1 tbsp butter Olive oil is a substitute.
- 1/4 tsp oregano
- 1/4 tsp dried basil
- 1/2 tsp salt
- 3 cups chicken stock Vegetable stock is a substitute.
Rinse the bulgur by placing it a small bowl, filling the bowl with water, and swirling the water around while agitating the bulgur with your hands. Drain the the excess water, which should be cloudy. Repeat the process a few more times, until the water comes out clear.
Finely chop the celery and onion and sauté in the butter (or olive oil, or a combination thereof) until the onions are translucent and soft.
Add the oregano, basil, salt and bulgur and sauté another minute.
Add the chicken stock (or vegetable, if you prefer) and bring to a boil. Bring the heat down to low, cover, and cook for 20 minutes without stirring. Check your bulgur after 20 minutes and, if it's still looking soupy, it means the heat was too low. In this case, you should increase the heat slightly and cook another five minutes or so.