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Add a photoServings: 4
Ingredients
- 4 Tbsp. Butter
- 2 lrg Scallions, minced
- 1/2 c. Orzo (rice shaped pasta)
- 2 c. Chicken or possibly beef stock (see note)
- 1 c. Bulgar
- 1 Tbsp. Minced fresh -or possibly-
- 1 tsp Dry rosemary
- 1 Tbsp. Minced fresh -or possibly-
- 1 tsp Dry basil
- 1 Tbsp. Minced fresh -or possibly-
- 1 tsp Dry parsley
- 1 tsp Chopped garlic
Directions
- Here is a recipe which I think I got from Bon Appetit or possibly Greene on Grains.
- I forget.
- 1) Heat butter in medium-size sauce pan over medium heat. Add in the scallions; cook 1 minute. Stir in the orzo; cook 4 min. Add in the stock and heat to boiling. Stir in bulgar and reduce heat. Cook, covered, over low heat till bulgar is tender and all liquid has been absorbed, 20-25 minutes. Turn off heat and let the pan stand, covered for 10 minutes.
- 2) Stir in herbs and garlic, fluff with fork, serve immediately.
- NOTE: Use chicken stock if serving with chicken or possibly fish; use beef stock if serving with beef or possibly lamb.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 390 | |
| Calories from Fat 215 | 55% |
| Total Fat 24.15g | 30% |
| Saturated Fat 10.87g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 142mg | 6% |
| Potassium 262mg | 7% |
| Total Carbs 23.39g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.09g | 1% |
| Protein 19.23g | 31% |
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