BULGUR PILAF WITH CHICKPEAS
Steps:
- Bring the stock to the boil. Pour in the bulgur and cook, covered, on low heat for about 15 minutes, or until the water is absorbed and the grain is tender.
- Stir in the butter or oil, the chickpeas, and salt and pepper, and heat through.
- Variation
- Garnish with 1 large sliced onion fried in oil till caramelized and brown.
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- Rinse the rice until water runs almost clear then soak it in salted water for at least 20 minutes. Rinse again, drain the water, and set aside.
- In a wide pot, add the oil and butter until they are hot. You can test this by carefully throwing in a grain of rice or a drop of water and waiting for the hiss sound.
- Add the drained rice into the pot and stir fry for a few minutes or until the rice gets mostly transparent.
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