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Bulgur and rice pilaf.

Bulgur and Rice Pilaf

This two-grain pilaf is mildly seasoned.

About 2 cups regular-strength chicken broth

1/2 cup bulgur (cracked wheat)

3 tablespoons butter or margarine

1 small onion, chopped

1 stalk celery, chopped

1/4 cup celery leaves, chopped

1/4 teaspoon pepper

1/2 cup brown rice

1 large bay leaf

Whole celery leaves

Bring 1 cup of the chicken broth to boiling, covered, in a 1- to 2-quart pan. Remove from heat and add bulgur. Cover and set aside until liquid is absorbed, about 1 hour.

Meanwhile, in a 3- to 4-quart pan, melt butter; add onion, celery, celery leaves, and pepper. Cook on mediumhigh heat, stirring occasionally, until soft, about 8 minutes. Add rice; stir until rice turns opaque, 3 to 5 minutes. Mix in remaining 1 cup chicken broth and bay leaf. Bring to a boil on high heat; cover, reduce heat to low, and simmer until all liquid is absorbed, about 1 hour.

Stir bulgur and rice together. Serve at once, or cover and keep warm up to 30 minutes. Garnish top with celery leaves and the bay leaf. Serves 4.

Photo: Brown rice with bulgur makes a proteinpacked pilaf to accompany meat, poultry
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Dec 1, 1984
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