Since ancient times, bulgur has been a staple in the Fertile Crescent, where it is popular today as pilaf and is used in a variety of other dishes, including stuffed vegetables, lentil entrees ...

To make bulgur pilaf, chop an onion and 3 cloves of garlic. Cook them in 1 tablespoon of olive oil until softened, about 4 to 5 minutes. Add 3 cups of chicken or vegetable stock, bring to a boil ...

The result is a hearty main dish or festive side that will appeal to vegetarians, too, if you omit the feta and sub in vegetable for chicken stock. Bulgur Pilaf Serves 4 to 6 as a side dish ...

Bulgur wheat is so central to the cooking of Beirut that author Joumana Accad chose bulgur pilaf as the first recipe in her book Taste of Beirut. Making bulgur pilaf, a popular accompaniment for ...

Ingredients 1 cup bulgur 1 cup chicken broth 2 tablespoons ... Carefully open tomatoes like tulips. Spoon pilaf into the center of each.

This filling vegetarian bulgur wheat pilaf is packed with flavours and textures ... Pour in the bulgur wheat followed by the hot stock and butter beans. Stir well. Bring everything to the boil ...