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Thursday, December 15, 2011

Bulgur pilaf with garlic

This is very simple and almost not worth posting, but just in case someone wonders exactly how to make the go-to side-dishes that we use with the more complicated mains we present here, here's one :).
It tastes slightly crunchier than a normal rice pilaf, has more fibers and goes well with spicy and saucy or creamy mains. Ready in 20 minutes.
The last time we made this we had it along some delicious sweet and sour sticky wings :)

Last year: Lebkuchen (German gingerbread cookies) and Ragout with tarragon and white wine sauce (German)

Ingredients (for 2 servings):

  • 150 g bulgur
  • 500 ml vegetable soup
  • 1-2 minced garlic cloves
  • 1 tablespoon olive oil
  • 1 thin slice butter

Just boil the bulgur in the soup for 15 minutes or until tender (may take less than the said 15 minutes). Meanwhile mince the garlic and add it to the bulgur. When it's tender, turn off the heat, add the olive oil and the butter:

Mix well and it's done. Dig in! :)

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