Greek Bulgur Pilaf

1. 1

   Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and saute until both are translucent, about 5 minutes.

2. 2

   Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) 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.

3. 3

   NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.

4. 4

   The Olive and The Caper.

* Per serving · 4 servings · Values may vary.

No additional tips available.