Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Bulgur Chick Pea Pilaf
1 c Medium-grain bulgur
1 ts Sesame oil
1/2 ts Vegetable oil
1 md Onion; chopped
1 Clove garlic; minced
1 ts Ground cumin
1 cn (10.5-oz) chickpeas; drained
1 c Defatted beef stock or water
Salt and freshly ground black pepper
Place bulgur in a medium bowl and cover with 1 cup boiling water. Let
stand for 10 minutes to soften.
Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over medium
heat. Add onion, garlic and cumin and saute for about 5 mins, or till the
onion is soft but not brown. Stir in the chickpeas. Add the bulgur and
stock or water and mix well. Bring to a boil, reduce heat to low, cover and
simmer for about 10 minutes or until the liquid is absorbed. If the bulgur
seems too wet, uncover the pan and cook over medium heat until the liquid
is absorbed. Fluff with a fork, season with salt and pepper and serve hot.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.