Herbed Orzo and Bulgar Pilaf

Ready in 1 hour

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1 tb Chopped fresh -or-
1/2 c Orzo (rice shaped pasta)
1 ts Dried Rosemary
1 ts Dried parsley
2 c Chicken or beef stock (see
1 tb Chopped fresh -or-
1 ts Garlic; minced
1 ts Dried basil
4 tb Butter
2 lg Scallions; chopped
1 c Bulgar
1 tb Chopped fresh -or-

Original recipe makes 4 Servings



Here is a recipe that I think I got from Bon Appetit or Greene on Grains. I forget. 1) Melt butter in medium-size 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, 20-25 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) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Calories Per Serving: 296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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