Easy Bulgur Pilaf
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Try this flavor packed, Armenian style bulgur pilaf recipe to pair with your favorite protein.
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This is a decades old recipe my family has been making and loves! Its made with a few ingredients and is so good!
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Cooking Tools Needed:
– Large Pot with tight fitting lid
– Measuring cups
– Wooden spoon
– Fork
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For this recipe you want to use a coarse #3 bulgur wheat. Bulgur is also partially cooked so it cooks more like standard rice.
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To offset the bulgur wheat, you will need fine egg noodles as well. Break them up with your hands before adding to the pot!
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Start by melting three tablespoons of butter in pot on medium low heat. You want it fully melted.
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Next, brown you egg noodles in the butter. It should start to turn golden brown and smell fragrant.
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After the noodles have browned, turn your heat to low and stir in your coarse bulgur wheat.
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Pour in your chicken stock and stir until everything is combine. Add the salt and cover the pot with a tight fitting lid.
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Your bulgur pilaf should cook in about 25-30 minutes. The bulgur should be tender and the water should full evaporate.
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Fluff with a for and add parsley for garnish if desired. Serve with Armenian yogurt and kebobs or any favorite protein! Full recipe below!
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