Bulgar Wheat Pilaf Thursday, September 17, 2009
1 TBSP extra virgin olive oil
1 small onion, chopped fine
2/3 cup bulgar wheat
2 cups fat free chicken stock (or vegetable stock)
1/2 cup grated carrot
1/2 cup celery, chopped fine
1/2 tsp dried thyme
salt and pepper to taste
In a heavy saucepan with a good lid, heat the olive oil and sauté the onion until it is translucent. Add the bulgar and stir to combine with onion and oil. Add all remaining ingredients. Bring to a full boil and then reduce heat. Simmer about 15 minutes or until all liquid is absorbed.
This is nice served with almost any grilled meat. It can also be converted to a nice main dish by stirring in a couple of cups of cooked, cubed chicken near the end of the cooking time.