Mom’s Bulgur Wheat Pilaf Recipe

Bulgur wheat pilaf is another popular side dish that is one made of  wheat, instead of rice. We had this often growing up and was a nice variation. The fine noodles make it yummy. It was healthy and we didn’t even know it. 🙂  Bulgur  pilaf can go with beef or chicken.


1/4 cup finely chopped onion

2 Tbs butter or olive oil                                  bulgur wheat

1 cup #3 or coarse bulgur wheat

1 1/2 cups chicken broth

In a 2 quart sauce pan, saute the onion in the butter or olive oil until soft. Add the bulgur and stir until completely coated.  Add the chicken broth to the pan.  Bring to a boil and reduce to simmer with a paper towel under the lid of the pan to help absorb the moisture.  Cook for about 20 minutes or until there is no bubbling when the lid is lifted.  When it is cooked, remove from the heat and fluff the bulgur wheat pilaf with a fork.

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Information From Wikipedia:

[Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice. In meals, bulgur is often mistaken for rice because it can be prepared in a similar manner, although it has a texture more like couscous than rice. A popular South American carnival food, bulgur is often prepared with flower pollen and tapioca syrup and fried in patties].




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