Greek Bulgur Pilaf

---

The two grains usually cooked into stirs and pilafs are wheat—in the form of pligouri, or bulgur—and rizi, rice. occasionally pearl barley sits beneath a roast, shows up in a vegetable mix, or becomes part of a pancake. bulgur pilaf appears most commonly in northern greece, rice virtually everywhere across the nation.

---

Steps

---

Heat the oil in a medium size skillet over medium high heat.

---

Add the bulgur and onion and saut until both are translucent , about 5 minutes.

---

Stir in the stock , bring it to a boil , then reduce the heat and cover the pan.

---

Simmer until the bulgur is just tender and all the liquid is absorbed , 20 to 25 minutes.

---

Add salt and pepper to taste , then cover and let sit for 5 minutes.

---

Fluff with a fork and serve.

---

Serves 4.

---

Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.

---

The olive and the caper.

---

Ingredients

---

olive oil, bulgur, onion, chicken stock, salt & freshly ground black pepper