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Bulgar or Rice Pilaf

This recipe calls for bulgar, which is cracked grains of wheat, but you can use long grained rice instead. We like the bulgar because it has a nutty taste and a firmer texture than rice. Bulgar is also a whole grain and is more nutritious than white rice. Armenian cooking uses plenty of butter, but you can substitute margarine or olive oil in this recipe.

You'll need:

  • 1 cup of cracked wheat or long grained rice
  • 1/2 cup of vermicelli
  • 1/8 pound of butter
  • 2 cups of chicken broth

Equipment:

  • Measuring cups and spoons
  • A butter knife
  • A pot with a tight-fitting lid - one with a heavy bottom is best
  • A long handled spoon
  • A sandwich-sized plastic bag
  • A rolling pin - optional
  • A little help from an adult or older sibling
  1. Heat the broth in a small pan or in the microwave. We used a glass measuring cup with a spout to make pouring the hot broth easier when we came to that part in the recipe.
  2. You'll need to break the vermicelli into small pieces - about 1/2 inch long - without shooting pieces all over the kitchen. So put the vermicelli into a sandwich bag and close it tightly.We used a rolling pin to crush the vermicelli but you can do it just as well by squeezing the bag with your fingers.
  3. Melt half the butter in the bottom of the pot over low heat. Don't let the butter brown.
  4. Add the vermicelli to the butter.
  5. Fry the vermicelli in the butter until the butter gets bubbles and the vermicelli is slightly brown.
  6. Now add the remaining butter and the bulgar and stir. This is Nicky's mom's secret for making the pilaf taste great.
  7. Next, add the broth. Be careful pouring the hot broth. If you need help, ask.
  8. Turn up the heat a little until the broth begins to boil. When it starts to boil, turn the heat back down to low.
  9. Cover the pot and cook on a low for 20 minutes. Like Nicky says, don't peek.
  10. When the 20 minutes are up, lift the lid. You'll see the liquid is all absorbed and the bulgar is soft.
  11. Remove the pot from the heat. Let the pilaf rest for 15-20 minutes before serving.
  12. Fluff the bulgar with a a fork just before serving.