Bulgur Pilaf Part 2 of 2

How to cook this delicious pilaf. Visit http://howtoexpo.com/recipes/bulgur-pilaf-recipe for more videos and written recipes. Easy step by step instruction. Thank you for watching.

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[LehGil]

Hello Ms. Mariette Mam, Can you tell me what bulgar is? Is it a type of rice or pasta or what. Sorry for my ignorance. I want to try this recipe. Thanks

[HowToExpo]

@LehGil Bulgur is wheat sold parboiled and dried on the market. For pilaf I use #4 bulgur, To make the bulgur pilaf with more flavor you can use chicken or beef broth instead of water. Bulgur is considered whole grain in the United States, Give it a try to this easy and delicious recipe and if you have any question I will be glad to help. Enjoy!

Mariette

[ScartMolotov]

Cheers Mariette, I'm in Oz (Australia) & your bulgur recipes are very helpfull, thanks for sharing.

[HowToExpo]

@ScartMolotov And we love our Oz :) Thanks for the sweet message, I really appreciate it. Glad the recipe was helpful. :) Mariette

[47065360]

I'm a son of Lebanese and really enjoy your recipes. Thanks Mariette. *****

[HowToExpo]

I'm glad you enjoy my recipes. I will be posting more Middle Eastern recipes soon.

[Gauraonline]

Your recipe is beautiful, but there is no need to spoil it by suggesting that a chicken or a cow has to be killed to "give it more flavour." Just save all the stems and left over parts of different vegetables you are using, and boil it to make a delicios vegetable broth. If I have too much carrot or beet pul left over from making fresh vegetable juice, I also boil that to get all the nutrients out and lots of flavor. Bay leaves and other spices also add to the flavor

[24o9racky]

finally... i can cook now my bulgur i brought from istanbul.... i love turkish foods... hope to get more recieps from your site... thanks once again...

[organic527]

I'm a vegan and I enjoy watching your recipes and love the sound of your wholesome voice!

[Astaripearl]

delicious :)

[spartanica]

just wondering. should you rinse the bulgur before adding? and is the bulgur that you are using par-boiled?