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Toasted-Bulgur Pilaf

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The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.

Source: Martha Stewart Living, June 2004
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13
  • KKB
    24 MAR, 2015
    Easy recipe, tasty results. My only suggestion is add more liquid. Bulgur comes in different grades, course for pilafs and fine for tabbouleh with a few grades in between. I use a medium one for flexibility, it require more liquid and more time.
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