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