Recipe - Herbed Orzo And Bulgar Pilaf

4 tablespoon Butter
2 lg Scallions; chopped
One half cup Orzo (rice shaped pasta)
2 cup Chicken or beef stock (see
note)
1 cup Bulgar
1 tablespoon Chopped fresh or
1 teaspoon Dried rosemary
1 tablespoon Chopped fresh or
1 teaspoon Dried basil
1 tablespoon Chopped fresh or
1 teaspoon Dried parsley
1 teaspoon Minced garlic

Here is a recipe that I think I got from Bon Appetit or Greene on Grains.
I forget.

1) Melt butter in mediumsize sauce pan over medium heat. Add the
scallions; cook 1 minute. Stir in the orzo; cook 4 minutes. Add the stock
and heat to boiling. Stir in bulgar and reduce heat. Cook, covered, over
low heat until bulgar is tender and all liquid has been absorbed, 2025
min. Turn off heat and let the pan stand, covered for 10 min.

2) Stir in herbs and garlic, fluff with fork, serve immediately.

NOTE: Use chicken stock if serving with chicken or fish; use beef stock if
serving with beef or lamb.

HAMMOND@ODIN.SCD.UCAR.EDU

(STEVE HAMMOND)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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