Bulghur Pilav

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Bulghur is rich in b vitamins and iron. serve this with imam bayildi. this recipe is posted for zaar world tour 2005. I've not tried it yet. I found it in a moosewood cookbook.

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Steps

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In a covered saucepan , saute the onions in the olive oil for a few minutes , stirring occasionally.

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Add the salt , pepper , basil , bay leaf , and rosemary or marjoram.

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Cover and cook for about 10 minutes , unil the onions are translucent and beginning to brown.

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Stir in the bulghur.

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Toast for about 2 minutes , until the bulghur begins to darken.

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Add the water , cover tightly , and bring to a boil.

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Reduce the heat to very low.

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Let the bulghur steam for about 15 minutes.

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Each grain should be separate and tender , but not chewy.

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Add a little more water if the bulghur seems underdone , but be sparing , or it will become mushy.

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Remove the bay leaf and serve hot.

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Ingredients

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onion, olive oil, salt & freshly ground black pepper, dried basil, bay leaf, rosemary, bulgur, warm water