Red Wheat Pilaf |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large onion, finely chopped | 3 T. butter | 2 C fine (No. 1) bulghour |
| 1 tsp salt | Middle East ground red pepper | 3-4 T tomato paste |
| 4 C boiling water | 1/4 C chopped parsley (optional) | |
| 1 | Brown onions in heated butter. Add bulghour, salt, red pepper to taste and tomato paste along with 1 C boiling water. Mix well. Add remaining 3 C boiling water. Stir in parsley, cover and set aside about 30 minutes. This pilaf does not require cooking over direct heat. The fine bulghour will absorb the boiling water and soften without cooking. Good served at room temperature. |