Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Burghul Pilaf (Bulgar Pilavi)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 green pepper 1 large ripe tomato, peeled 60g/2 oz butter
1 medium onion, finely chopped 350g/12 coarse burghul (cracked wheat) 700ml/1-1/4 pints chicken stock or water
1 tablespoon chopped fresh mint salt and freshly ground black pepper plain yogurt, to serve



1 Seed and chop the pepper and tomato. Melt the butter in a deep frying pan. Add the onion and cook gently for about 10 minutes, until transparent, stirring often. Add the pepper and cook for 2-3 minutes. Stir in the burghul and cook for 4 minutes, stirring frequently. Add the tomato, stock, mint, and salt and black pepper to taste. Bring to the boil, stir, then reduce the heat, cover and simmer gently for about 20 minutes until the liquid is absorbed. Remove the lid and place two sheets of kitchen paper over the rim of the pan. Replace the lid and stand for 10 minutes. Fluff up the burghul mixture with a fork. Serve with yogurt.

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