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Bulgar Wheat Pilaf

Serves 6


  • 2 c. bulgar wheat (best is Ala)
  • 3 1/2 c. chicken or beef bouillon
  • 3/4 c. butter
  • 1 c. chopped celery and leaves
  • 1 c. chopped green onions (tops too!)
  • 1/2 c. chopped parsley
  • 1 tbsp. lemon pepper
  • Salt


Use heavy wide skillet saute onions, celery briefly in 1/2 cup of the butter. Add bulgar wheat and remaining butter. Stir until becomes moderatly browned; up to 15 minutes. Requires frequent turning and best achieved in wide frying pan to provide generous surface. Move contents of skillet to appropriate size pot. Add stock parsley Bring to boil. Lower heat to simmer and cover. Don't open until all liquid is absorbed, about 35-40 minutes. Let set for about 5 minutes. More liquid can be added if not done or too dry. Serves 6-8. Good with Stroganoff or any substitute for potato.