Sheepherder's Pilaf

By Meaney Cafe
November 27, 2009
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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
  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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