Bulgur Pilaf with Lemon

Portions: 12 U.S.

Portion size: 2Vi oz (75 g) Metric

Ingredients

Procedure

1 oz

30 g

Butter or vegetable oil

1.

Heat the butter in a saucepan. Add the chopped onion and

4 oz

125 g

Onion, chopped fine

sauté gently without browning until the onion is soft.

8 oz

250 g

Bulgur, coarse

2.

Add the bulgur. Stir to coat with butter. Stir over heat for 1

4 tsp

20 mL

Grated lemon zest

minute to lightly toast the grain.

112 pt

750 mL

Chicken stock or

3.

Add the grated lemon zest and stir to mix.

vegetable stock, hot

4.

Stir in the hot stock. Add salt and pepper to taste. Bring to a

to taste

to taste

Salt

simmer.

to taste

to taste

Pepper

5.

Cover the pot and cook over low heat or in an oven heated to

4 tbsp

60 mL

Chopped chives

350°F (175°C) until the bulgur is tender, about 20 minutes.

6.

Uncover and fluff the grain with a kitchen fork. Add the chives

Per serving:

and toss to mix in.

Calories, 90; Protein, 3 g; Fat, 2 g (20% cal.); Cholesterol, 25 mg;

Carbohydrates, 15 g; Fiber, 4 g; Sodium, 25 g.

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