Barb's Pilaf

When she was in high school, my sister Barbara worked at the finest restaurant near Hayward, Wisconsin. The Turk's Inn featured American and middle eastern cuisine. Barb taught me how to make the pilaf that accompanied the wonderful steaks grilled to perfection by "Ma." I will not swear that the recipe today is identical to what I was taught a few decades ago, but people still like this pilaf. I hope you do too.

INGREDIENTS

1 cup bulgur (coarse cracked Durham wheat)
3 T butter
2 cups chicken broth
3/4 to 1 tsp. salt
1/4 tsp. freshly ground black pepper

PROCEDURE

Melt the butter in a heavy skillet with tight-fitting lid. Raise heat to medium and add the bulgur. Stir with a wooden spoon to coat every grain and toast it evenly. Add the broth, salt and pepper and mix well. Bring to boil, turn the heat to low, cover and simmer until all the liquid is absorbed, about 12 minutes.

NOTE

I sometimes saute 1 tablespoon of minced onion with the bulgur. Serve with steak or with any other dish where you might want a change from potatoes.