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FareShare Gazette Recipes -- March 2006 - K's


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Kurdistani Bulgur Wheat Pilaf - Bulgur Pilavi

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                          * Exported from MasterCook *

                Kurdistani Bulgur Wheat Pilaf - Bulgur Pilavi

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter -- olive oil
or a combination of both
1/2 teaspoon yellow asafetida powder
1 1/2 cups diced green bell peppers
3/4 cup peeled chopped tomatoes
2 1/4 cups vegetable stock
1 teaspoon salt
1 1/2 cups coarse bulgur wheat

Melt the butter in a heavy, non-stick 2-litre saucepan over moderate heat.

Sprinkle in the yellow asafetida powder, sauté momentarily, and then add
the green bell peppers and tomatoes. Cook the vegetables for ten minutes,
or until the tomatoes break down and soften.

Add the vegetable stock and salt, raise the heat and bring to the boil.

Stir in the bulgur, return to the boil and, stirring, allow it to boil for
one more minute. Reduce the heat to low and simmer with a tight-fitting lid
for 5 to 10 minutes or until all the liquid has been absorbed.

Place the saucepan, still covered, on a heat diffuser or some other warm
surface, or alternatively place it in a warm oven wrapped in a towel for
another 15 to 20 minutes or until the grains are fluffy, fully expanded and

Serve hot.

Preparation and cooking time: 30 ­ 40 minutes
Makes enough for 4 ­ 6 persons.
Source : Kurma dot net
Formatted by Chupa Babi in MC

This is my version of a delicious, hearty and warming bulgur recipe from
Kurdistan. Tomatoes and sweet peppers are lightly stir fried, then cooked
with the bulgur in a vegetable stock. The bulgur absorbs the liquid as it
cooks and as it simmers in the stock, it absorbs flavours from the
vegetables. The dish is ready in less than twenty minutes ­ light, fluffy,
nutty-flavoured grains punctuated with colourful pieces of tomatoes and

ChupaNote : a good recipe for using up bits and pieces of left over
veggies. Just do not exceed the 2 cups equivalent to green peppers and

Contributed to the FareShare Gazette by Chupa; 4 March 2006.

                          - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 208 Calories; 14g Fat (58.1% calories from 
fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 1566mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 3 Fat.

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