Recipes Included On This Page Kurdistani Bulgur Wheat Pilaf - Bulgur Pilavi Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 firm. 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 capsicums. 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 tomatoes. Contributed to the FareShare Gazette by Chupa; 4 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - 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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