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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Submitted per request for recipes using bulgur and even though I haven't made this I thought it sounded really interesting and I am planning on making it soon. Recipe source: Bon Appetit (September 1984) Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 cup bulgur |
1 cup long-grain rice |
1 quart chicken broth |
6 tablespoons clarified butter |
4 teaspoons black mustard seeds |
1 1/2 teaspoons turmeric |
1 teaspoon salt |
1/4 cup fresh lemon juice |
Directions:
1. Melt 2 tablespoons butter in heavy saucepan over medium heat. Add bulgur and rice and stir for 5 minutes or until rice browns slightly.
2. Mix in broth and bring to a boil. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.
3. Heat clarified butter in heavy skillet over medium heat. Add mustard seed and cook until mustard seeds begin to pop.
4. Add turmeric and salt, then the bulgur/rice mixture. Stir until hot. Stir in lemon juice.
5. Serve immediately.
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