Thursday, May 7, 2009

2 tablespoons margarine or butter
1 cup bulgur wheat
1/2 cup chopped onion
1 1/2 cups shredded carrot
3/4 cup long grain rice
2 teaspoons chicken bouillion
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/8 teaspoon black pepper
3 cups water

1. In a large skillet, saute' bulgur, onion and carrot in margarine until bulgur is toasted and vegetables are tender (about 8 minutes).
2. Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes, until rice is tender and liquid is absorbed.

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