Sheepherder's Pilaf

By Meaney Cafe • November 27, 2009 • 0 Comments

⎙

Author Notes: My grandfather was a Basque sheepherder and this is a family staple served with roasted leg of lamb. We all fight to pour the pan drippings from the lamb over our pilaf! - Meaney Cafe

Serves 6

1/4 cup butter
1 cup white rice
1 cup bulgur
2 cups chicken stock
2 cups water

Preheat oven to 350 degrees. Melt butter in oven safe casserole dish or pan with a tight fitting lid.
Add rice and bulgur to melted butter and saute until fragrant and slightly toasted. This gives a nutty flavor to the dish.
Slowly add stock and water and stir well.
Cover tightly and bake at 350 degrees for 45 minutes. Toss before serving.