Ala Pilaf
From: Box of Fisher Bulgur Wheat
Ingredients
- 1 cup Fisher's ALA, uncooked
- 2 tablespoons butter or margarine
- 1 tablespoons minced onion
- 2 cups chicken broth of bouillon
- ¼ teaspoon oregano
- ½ teaspoon salt
- a few grains of pepper
Directions
Melt butter in skillet. Add ALA and onion. Stir and cook till golden. Add broth and seasonings. Cover and bring to boil. Reduce heat and simmer 15 minutes. Serve with chicken, lamb, pork or other meat. Ala Pilaf is unique, somewhat like rice, with a nut-like flavor and chewy texture.
Makes 4 servings.
Ala Stuffing
Use above recipe for ALA Pilaf increasing onion to ¼ cup and adding ½ cup chopped celery and ¼ teaspoon sage. Cool before using to stuff poultry or meat.
Notes:
Before man learned to grind wheat into flour, he parboiled it in open kettles and spread it in the sun to dry. The result was bulgur wheat – nutritious staple or the Near-East diet. Fisher’s ALA is bulgur wheat, rediscovered and modernized. In pilaf salad or stuffing, ALA is the perfect accompaniment of meats and poultry. It has gourmet goodness, yet is priced for everyday enjoyment. Get acquainted with ALA, The most wonderful thing that ever happened to wheat.