Search for anything:

Pick-a-Grain Pilaf

grains

1 tablespoon oil
1 medium onion; chopped
1/2 teaspoon dried tarragon
1 cup bulgur
2 cups chicken stock
1/4 teaspoon salt
1 large carrot; grated
1/2 cup frozen peas
1 tablespoon lemon ,juice
1/4 teaspoon pepper

In small heavy saucepan, heat oil over medium-high heat; cook onion and tarragon, stirring occasionally, for 3 minutes or until softened. Add bulgur; cook, stirring for 1 minute. Add stock and salt; bring to boil. Reduce heat to low; cover and simmer for 20 minutes. With fork, stir in carrot and peas; cover and cook for 5 minutes or until carrot and bulgur are tender and liquid is absorbed. Add lemon juice and pepper; toss with fork. Makes 4 servings. VARIATIONS Couscous Pilaf: Substitute couscous for bulgur and dried basil for tarragon. Decrease stock to 1-1/2 cups. Cook onions and basil as above. Add stock, salt, carrot and peas; bring to boil. Stir in couscous; cover, remove from heat and let stand for 5 minutes. Add lemon juice and pepper; fluff with fork. Rice Pilaf: Substitute white rice for bulgur and dried oregano for tarragon. Barley Pilaf: Substitute barley for bulgur and dried savory for tarragon; increase cooking time to about 50 minute.

Contributor: Canadian Living Magazine (January, 1997)

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU