The proper way to do it is with Bulghur.
Toast a cup of bulghur in a dry frying pan, tossing constantly,
until it
starts to change colour. Careful not to let it burn. Throw immediately into
a casserole, so that it no longer has the heat from the pan.
Rub some olive oil or butter through it. Toss in a handful
of raisins and/or
chopped apricots or prunes.
Get a pan of stock to a roiling boil. Add a good pinch of
saffron if you
have it. Pour onto the bulghur. Stir quickly and cover immediately, so the
steam doesn't escape.
Medium oven, twenty minutes.
Bon Appetit,
David
(In the Yellow kitchen).
If
you use this recipe, please
make a charity donation.
