Recipes
Bulgur Pilaf with Toasted Noodles
Paula Wolfert
Remember that bulgur easily overcooks and turns mushy if too much liquid is used. Don’t soak it; cook in about 1 3/4 cups hot meat or chicken broth for every 1 cup of large grains.
Serves 4
4 tablespoons butter
1/2 cup broken spaghetti or vermicelli (3- or 4-inch pieces)
1 teaspoon sea salt
1 cup coarse-grain bulgur
1 1/2 cups chicken or meat broth, boiling
1/2 teaspoon freshly ground black pepper
Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the spaghetti or vermicelli and fry, stirring often, for about 5 minutes, until golden brown. Add the salt and the bulgur, stirring. Pour in broth and allow the mixture to boil for about 3 minutes. Cover, reduce the heat, and cook at a simmer for 10 more minutes, or until all the liquid has been absorbed.
Place a kitchen towel or double layer of paper towels on the grains, replace the cover, remove from the heat, and let stand 10 to 15 minutes before serving.
Heat the remaining 1 tablespoon butter; add the pepper and let sizzle. Pour over the bulgur and serve.