Bulghur Pilav

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Reduce the heat to very low.

7. 7

   Let the bulghur steam for about 15 minutes.

8. 8

   Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.

9. 9

   Remove the bay leaf and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.