Bulgur Pilaf
An easy and delicious fast cooking pilaf!
Servings: 4
Equipment
- Stovetop
- 2-3 quart Saucepan with Lid
Ingredients
- 4 Tablespoons Butter clarified if you can manage it
- 1/3 cup Vermicelli broken into roughly 2 inch pieces
- 1 cup Coarse Bulgur (#3) medium (#2) will work too
- 2 cups Chicken Broth preferably hot
- Salt and Freshly Ground Black Pepper to taste
Instructions
- In a 2 or 3 qt.or saucepan, over medium low heat, melt the butter. Add the vermicelli stirring often to get the vermicelli golden brown. Be careful! It goes from golden to burnt really quickly
- Stir in bulgur until it's all evenly distributed
- Add chicken broth. Bring to a simmer. Reduce heat to low. Cover and cook for 15 minutes until the water is all gone. Turn off heat. Stir with a fork. Season with salt and pepper.
Modifications
Modifications:
There wasn't much I could do to make this easier except NOT BE COOKING TWO OTHER THINGS AT THE SAME TIME. I can't do it anymore. My vermicelli was dark brown on the bottom but under cooked on the top because I would stir, go do something else and forget to come back quickly enough. The lesson here is to stay right by it during the vermicelli browning part. Also, I can''t clarify the butter anymore so I just use regular salted butter. Butter with the milk solids still in it is more likely to burn which is why I need to keep a very close eye on it. I think I would like to buy a jar of ghee and try that at some point.
A major handicapped cooking tip take away from this is that sometimes things don't go the way you want them to, but it still might still be ok. I made a quick judgement that the dark bits were not actually burnt and the light parts were not all that under done. It wasn't going to ruin the taste or kill anyone so I just pretended it was perfect and continued on.
Also, pulling the vermicelli off of the heat to look at it a little before you think it's ready is a good idea for because it is hard to tell with the butter bubbling up over it.
