Couscous And Bulgur Pilaf With Leeks, Carrots, Peas & Chi Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: #2 medium bulgur,
-finely chopped,
2 cup: Medium grain,
-white plus 1" pale green,
-instant couscous,
6 medium: Carrots, finely chopped
4 cup: Boiling chicken stock,
1 cup: Cooked tiny peas, frozen OK
4 tbsp: Soft butter,
Salt and pepper to taste,
4: To 5 thin leeks,
3 tbsp: Chives, minced
Directions:
Place bulgur in a small bowl and couscous in a large bowl. Pour 1
cup of boiling chicken stock over bulgur and let stand for 15
minutes, or until liquid is absorbed. Add 2 tbs butter to remaining
chicken stock and cook until butter is melted, then pour over
couscous and let stand for 10 minutes until liquid is absorbed. Fluff
with a fork, add bulgur and fluff again to combine. Set aside.
In a large skillet, melt remaining butter. Add leeks and carrots and
saut over medium heat, stirring frequently, for 5-8 minutes, until
the leeks are wilted but not brown. Add to the couscous-bulgur
mixture. Add the peas and salt plus a liberal amount of freshly
ground black pepper. Add the chives and toss the mixture with two
forks to combine. Transfer to a serving dish and serve hot.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 257
Submitted By DIANE LAZARUS On 03-29-95
Source from luhu.jp
cup of boiling chicken stock over bulgur and let stand for 15
minutes, or until liquid is absorbed. Add 2 tbs butter to remaining
chicken stock and cook until butter is melted, then pour over
couscous and let stand for 10 minutes until liquid is absorbed. Fluff
with a fork, add bulgur and fluff again to combine. Set aside.
In a large skillet, melt remaining butter. Add leeks and carrots and
saut over medium heat, stirring frequently, for 5-8 minutes, until
the leeks are wilted but not brown. Add to the couscous-bulgur
mixture. Add the peas and salt plus a liberal amount of freshly
ground black pepper. Add the chives and toss the mixture with two
forks to combine. Transfer to a serving dish and serve hot.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 257
Submitted By DIANE LAZARUS On 03-29-95
Source from luhu.jp