Bulghour Pilaf with Chickpeas |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 C vermicelli | 1/4 cube margarne or butter | 1 C (No. 3 or 4) bulghour |
| 1/2 C cooked chickpeas | 2 C chicken broth | 1 tsp salt |
| 1/8 tsp pepper | ||
| 1 | Brown vermicelli in butter and add bulghour. Stir over heat and add little broth to sizzle and stir. Add remaining broth, salt, pepper, chickpeas and bring to boil. Lower heat, cover and cook until done (about 20 minutes). May be served with chicken pieces removed from the bone on top of pilaf. |