Bulgur Pilaf


2 ozs vermicelli (may used nested pasta) broken

3 cups whole wheat Bulgur (#3 coarse cracked wheat)

2 tbsps butter

2 tbsps olive oil

1/4 teaspoon allspice

4 cups chicken stock

2 tsps salt

fresh ground pepper


Heat butter & oil; brown vermicelli, stirring constantly. Add allspice, bulgur, salt, pepper and chicken stock. Bring to a boil. Cover & turn heat down to simmer. Cook until all liquid evaporates, about 20-30 minutes.


Notes: Delicious with lamb and Ratatouille.