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Bulgur Pilaf With Basil Pistou Recipe

Bulgur Pilaf With Basil Pistou is a popular Indo-French Main
Author :
On :
Friday, 1 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indo-French Recipe
Technique :
One Dish Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 cup - Bulgur or Cracked wheat
  • 2 cups - water
  • 2 cups - Basil leaves
  • 1 - large tomato, diced, with all the juices
  • 1/4 cup - Olive oil
  • Salt, if desired, to taste
  • How to Make Bulgur Pilaf With Basil Pistou:

    1. Place the ingredients in a medium saucepan over medium heat. When the water comes to a boil, cover the pan and let the bulgur cook on low heat for around 15 minutes. Bulgur cooked this way has a softer, fluffier consistency. If you'd like it to be chewier, turn off the heat right after the water comes to a boil and let the bulgur soak for about 15 minutes.
    2. Place the basil leaves and tomato in a food processor and with the motor running, drizzle in the olive oil. The pistou will have a pretty runny consistency.
    3. To put together the pilaf, fluff the bulgur with a fork and then gently stir in as much pistou as you need to get your flavour kick.


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