Pilaf
This simple, hearty Balkan-style bulgur pilaf is made with leftover cooked chicken and toasted bulgur simmered in chicken stock. Bulgur’s low glycemic index makes this pilaf suitable for people with diabetes.
Melt the butter in a pot and sauté the chopped onion until softened and lightly golden.
Add the bulgur and toast, stirring, for 5 minutes, until the grains look glossy.
Add the leftover cooked chicken, hot chicken stock, salt, and black pepper. Bring to a boil.
Cover and cook over low heat for 15 minutes, until all the liquid has been absorbed.
Remove from the heat and let rest for 5 minutes. Stir, then serve.
Toast the bulgur until the grains look glossy; this helps keep them from sticking together after cooking. Allergen information: Contains wheat (gluten) and dairy (butter).
Bulguru kavururken tarifte yazan 5 dakikayı geçtim, yaklaşık 8 dakika kavurunca birkaç tane yanıp acılaştı. Pilavın geri kalanı yine de güzel oldu ama o yanık tat biraz rahatsız etti.
Bulgur kavurma süresi ocağın gücüne göre değişebilir; 5 dakika ortalama bir süre, sizin ocağınızda daha kısa tutmanız gerekebilir. Taneler altın sarısına döner dönmez ateşi kısmanızı öneririm.
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