5 Ingredients or Fewer

Sheepherder's Pilaf

by:
November 27, 2009
5
1 Ratings
Sheepherder's Pilaf
  • Serves 6
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

What You'll Need
Ingredients
  • 1/4 cup butter
  • 1 cup white rice
  • 1 cup bulgur
  • 2 cups chicken stock
  • 2 cups water
Directions
  1. Preheat oven to 350 degrees. Melt butter in oven safe casserole dish or pan with a tight fitting lid.
  2. Add rice and bulgur to melted butter and saute until fragrant and slightly toasted. This gives a nutty flavor to the dish.
  3. Slowly add stock and water and stir well.
  4. Cover tightly and bake at 350 degrees for 45 minutes. Toss before serving.
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1 Review

Francesca J.
Francesca J. September 21, 2024
This recipe is perfect when you are having a crowd and want an easy and delicious rice accompaniment. The bulgur makes it nutty and more interesting in flavor, chicken stock (& maybe a button of butter) adds that fatty smoothness. It finishes in the oven, out of sight. (Just be sure to remove from the pan to stop the cooking process--I like it better with a little bite.) Also--mixing in a ton of finely chopped fresh herbs at the end is highly recommended.