2 ounces whole butter
4 ounces onions, fine dice
10 ounces bulgur
1 bay leaf
1 quart chicken stock, hot
salt and pepper, to taste
Servings: 8
1. Melt the butter in a large, heavy saucepan over moderate heat. Add the onions and cook until translucent.
2. Add the bulgur and bay leaf. Sauté until the grains are well coated with butter.
3. Add the hot stock and season to taste with salt and pepper. Reduce the heat until the liquid barely simmers.
4. Cover and continue cooking until all the liquid is absorbed and the grains are tender, approximately 18-20 minutes.
5. Fluff with a fork and adjust the seasonings before service.
4 ounces onions, fine dice
10 ounces bulgur
1 bay leaf
1 quart chicken stock, hot
salt and pepper, to taste
Servings: 8
1. Melt the butter in a large, heavy saucepan over moderate heat. Add the onions and cook until translucent.
2. Add the bulgur and bay leaf. Sauté until the grains are well coated with butter.
3. Add the hot stock and season to taste with salt and pepper. Reduce the heat until the liquid barely simmers.
4. Cover and continue cooking until all the liquid is absorbed and the grains are tender, approximately 18-20 minutes.
5. Fluff with a fork and adjust the seasonings before service.
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