Bulgur Pilaf: The Best Bulgur Pilaf Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Bulgur Pilaf

Serves: 6

6 servings (1/2 cup each)
Prep: 15 min
Cook: 25 min

Print this Recipe

   2 tablespoons butter or margarine
   1/2 cup slivered almonds
   1 medium onion, chopped (1/2 cup)
   1 medium carrot, chopped (1/2 cup)
   1 can (14 1/2 ounces) chicken broth
   1 cup uncooked bulgar
   1/4 teaspoon lemon pepper seasoning, salt or pepper
   1/4 cup chopped fresh parsley

Get 150 more recipes like this for ONLY $1

Bulgur Pilaf is from the Cook'n & Living with Cancer collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Melt 1 tablespoon of the butter in 12-inch skillet over medium-high heat. Cook almonds in butter 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.

2. Add remaining 1 tablespoon butter, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.

FOOD for THOUGHT
Bulgur is made from wheat berries that have been partially cooked and cracked. It imparts a nutty, whole wheat flavor with plenty of nutrients such as phosphorus and iron.

"A change of pace sometimes perked up my appetite. Double this recipe for tasty leftovers." -Mary W.

NUTRITION FACTS: High in magnesium and vitamin A; excellent source of fiber
1 Serving: Calories 175 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 10mg; Sodium 350mg; Potassium 300mg; Carbohydrate 23g (Dietary Fiber 6g); Protein 7g % DAILY VALUE: Vitamin A 44%; Vitamin C 4%; Calcium 4%; Iron 6%; Folic Acid 4%; Magnesium 18% DIET EXCHANGES: 1 Starch, 2 Vegetable, 1 Fat

Helpful For These Side Effects: (n), (m), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us