Tossing and cooking the bulgur with a beaten egg ensures light, fluffy results, and heightens the nutty taste of the bulgur. This pilaf is so tasty that I don’t hesitate to serve it with just a steamed vegetable when I want a simple, extra-quick meal.
1 cupВ bulgurimage
1 egg, beaten
1 tablespoon butter
в…“ cup fine egg noodles (or 1-inch broken spaghetti strands)
1 medium carrot, grated
1 medium onion, minced
2 cups strong-flavored Vegetable Stock*
ВЅ teaspoon salt
*If you are making your stock out of a commercial vegetable powder base, use more powder in this case to make the stock stronger.
- In a medium saucepan combine the bulgur and beaten egg. Toss well. Place over medium heat and stir continuously until the bulgur becomes dry and the grains are separate.
- Make a well in the center and add the butter. When melted, add the noodles, carrot, and onion, and saut for 2 minutes, stirring constantly to avoid burning.
- Add the stock and salt, cover, and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until all of the stock is absorbed and the bulgur begins to stick to the pan. Do not stir or the bulgur will become mushy.
- When all of the liquid is absorbed, remove the pan from the heat and gently fluff the bulgur with a fork. Cover the pan again and let sit for 5 minutes. Serve immediately.
NOTE: To reheat add 1 tablespoon water and heat over low heat. Fluff with a fork occasionally. Or turn into a buttered baking dish with 1 tablespoon water and reheat in a 350В°F oven for about 20 minutes, or until hot. Toss after 10 minutes.
Bulgur Almond Pilaf
Substitute в…“ cup slivered almonds for the noodles and cook in the same manner.