Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 Bulghur and Spinach Pilaf This versatile side dish is made from bulghur, wheat that has been steamed and cracked. Fine bulghur is used for tabbouleh, while coarse bulghur is used for pilafs, like this one. Cinnamon and nutmeg add a mysterious warmth and depth to this dish. Makes a nice base for a main course of meat, poultry, or fish. Bulghur has already been steamed, so it cooks quickly. Cuisine: Greece Prep Time: 20 Minutes Cooking Time: 30 Minutes Yield: 4 Servings Source: EthnicGrocer Ingredients 1 cup(s) Bulghur, coarse-grained 3 tablespoon(s) Extra-virgin olive oil 1 cup(s) Chicken stock, heated to boiling 1/4 teaspoon(s) Nutmeg, ground 3/4 teaspoon(s) Sea salt 1 pound(s) Spinach, fresh, washed, and stemmed 2 cup(s) Onions, cut into 1-inch wedges 1/4 teaspoon(s) Cinnamon, ground Instructions Heat oil in a heavy 10-inch skillet and sauté onions, for 20 minutes, stirring often, until golden brown. Remove and reserve. Add spinach and wilt in the same skillet. Stir in bulghur, stock, cinnamon, nutmeg, salt, and pepper. Cover and cook over low heat until bulghur is tender, about 10 minutes. Remove from heat and let stand 5 minutes. Stir in fried onions and adjust seasoning, adding salt and pepper to taste. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp. Quote Link to comment Share on other sites More sharing options...
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