Monday, March 22, 2010

Ancient grain for modern times - Bulgur Pilaf with Capellini Corti (Tel Sehriyeli Bulgur Pilavi)

"No whole grain is more versatile, economical, quick cooking and savory than this toasty sibling of cracked wheat. You can like brown rice or steel-cut oats, but with bulgur you can fall in love." Ancient grain for modern times January 14, 2009 By Janet Fletcher, Chronicle Staff Writer

This easy to cook pilaf has a light, nutty flavor. It is a great healthy side dish especially if you are pressed with time. Bulgur is more nutritious than rice and couscous, because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice or couscous.

1 cup of coarse bulgur (washed)
2 cups of boiling water
1/2 cup of Capellini Corti or Orzo
2 tbs of butter or canola oil
1/4 tsp of black pepper


1. Heat the oil/butter and add cappellini stir frequently until the color changes to light brown.

2. Add the bulgur and water.

3. Turn the heat down to low when the water boils. Cook until the water is absorbed and bulgur is tender, stirring occasionally

4. For best results place a paper towel between the pot and the lid, let it sit for 5 to 10 min. before serving.

No comments:

Post a Comment