Monday, July 9, 2012

Bulgur Pilaf with Carrot and Scallions

I brought this to a recent family gathering, and it was one of the hits of the day! Which is particularly nice because it takes all of 30 minutes to assemble (most of that just sitting in a chair, reading a magazine), and feeds a crowd.

Folks reported hints of ginger in the dish. I am thinking it was the particular olive oil I used. If you don't have a particularly flavorful olive oil, consider adding a bit of fresh, grated ginger because it would be a nice addition.

Bulgar Pilaf with Carrot and Scallions
Gourmet magazine, March 1997

1 carrot, minced
1 T olive oil
1 c water
3/4 c bulgur wheat
1/4 tsp salt
2 scallion, sliced thin

In a small saucepan, cook carrot in oil over moderate heat. Cook until softened. Transfer to a bowl.

In pan, stir together water, bulgur, and salt. Bring to a boil. Cook mixture, covered, over low heat for 12 minutes, or until liquid is absorbed. Remove pan from heat and let bulgur stand, covered, for 5 minutes.

Stir in carrot, scallions, salt, and pepper to taste.

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