Difference between revisions of "World Recipe Bulgur Pilaf"

From Recidemia
Jump to: navigation, search
m (Text replace - "== Contributed by: ==" to "==References== <references/>")
m (Text replace - "Directions" to "Procedures")
 
Line 16: Line 16:
 
* 1 tablespoon [[olive oil]]
 
* 1 tablespoon [[olive oil]]
  
== Directions ==
+
== Procedures ==
  
 
# Sweat' the moisture out of the [[Eggplant]] by sprinkling [[salt]] over the diced pieces and let stand for 20 minutes.  
 
# Sweat' the moisture out of the [[Eggplant]] by sprinkling [[salt]] over the diced pieces and let stand for 20 minutes.  

Latest revision as of 13:29, 28 June 2012


Description

Ingredients

Procedures

  1. Sweat' the moisture out of the Eggplant by sprinkling salt over the diced pieces and let stand for 20 minutes.
  2. Rinse in a colander and pat dry.
  3. Heat olive oil in a dutch oven or large pot and saute the Eggplant and zucchini until done, add the pepper and Onion.
  4. When all vegetables are sauteed, add bouillon, tomato paste and water and stir.
  5. Add the bulgur, put the lid on the pot and then take the pot off the heat.
  6. The bulgur will absorb the water and in 15 minutes you will have your pilaf!

References

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.