Randy's Vegetarian Cookbook

Bulgur Pilaf

2 Tblsp butter or margarine
1/2 cup chopped celery
1  medium onion, chopped
1/2 cup mushrooms, sliced
1 cup bulgur, uncooked
1/4 tsp dill weed
1/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
2 cups vegetable bouillon
1 Tblsp chopped parsley
2 Tblsp pimiento, chopped
Makes 4 servings

Melt butter in a large skillet; add vegetables and bulgur. Stir constantly until vegetables are tender and bulgur is golden. Add seasonings and bouillon; cover and bring to a boil. Reduce heat and simmer 15 minutes. Stir in parsley and pimiento just before serving.

Variations: add chopped green pepper, chopped nuts, grated carrots or sliced ripe olives.
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