Monday, November 13, 2006

Bulgur Pilaf with tomato, onion and green chili peppers

3 Servings

Ingredients

1 cup extra coarse bulgur /cracked wheat

2 cups chicken stock or broth(hot)

1 medium onion (very finely chopped)

2 green anaheim chilies or banana peppers (finely sliced)

1 tomato, finely chopped

3 tablespoons extra-virgin olive oil

1/2 teaspoon freshly ground black pepper

1 dessert spoon salt

Directions

1. Heat a medium size nonstick saucepan over medium-low heat. Heat the oil in the saucepan, add the onions and saute over medium heat for 3 minutes stirring.

2. Add the sliced green anaheim chilies or banana peppers and saute for another 3 minutes.

3. Add tomato and saute for 1 minute.

4. Add bulgur and continue to saute until well coated with the vegetables. Season with salt and the black pepper.

5. Then add hot stock or broth into the saucepan.

6. Bring to a boil (simmer for 5 minutes). Then reduce the heat to low, and simmer until broth/stock is absorbed.

7. Remove from heat, stir gently with a wooden spoon and then place a paper towel between pan and lid to absorb moisture. Let it stand for 15 minutes before serving.

Have a good appetite!

2 comments:

naclydogg said...

We had this one last night. Easy to make and very good.

Brunette said...

Dear Naclydogg, I am so glad that you liked it and it turned out well. Just before serving, I pour yogurt over my pilaf and stir until well combined. My parents do not do it. Here, I am the only person who eats bulgur pilaf with yogurt:)