Try this Cracked Wheat Pilaf (Burghul Pilaf) recipe, or contribute your own.
Suggest a better descriptionThis well flavored pilaf substitutes for rice and is delicious with a curry. Simmer the dry burghul in the butter until thoroughly coated and bubbly. Fry onion separately until soft and yellow. Mix together and stir in boiling stock and seasonings. Stir well, and place in a covered casserole. Bake in moderate oven for 30 minutes. Stir gently with fork. Bake 15 minutes more. Liquid should all be absorbed and the burghul will be moist but fluffy. (From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayats, Beirut 1959) Posted to JEWISH-FOOD digest V97 #011, by Daniella De Picciotto
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Serving Size: 1 Serving (1070g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 169 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2060.2mg | 71 % | |
Potassium 1936.6mg | 51 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 19.9g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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