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Bulgur Rice

Ingredients:                                        


To make chicken broth:

1 kilo of stewing hen cut in pieces

6 cups of water

1 whole lemon, well washed


To make the pilaf:

4 1/2 cups of strained chicken broth (above)

8 1/2 cups of hot water

4 1/2 cups of long-grain rice

1 1/4 tablespoons of butter

6 tablespoons of lemon juice

freshly ground black pepper



Directions:


Make the broth: in a pan, add the hen, the whole lemon, and 8 cups of water. Bring to a boil, cover and cook for half an hour in medium heat (3 out of 6). Stir regularly and after the half an hour increase the heat to high and let it boil for 5 minutes.

In a separate pan sauté the rice with the butter in high heat (5 out of 6) for 5-10 minutes till the rice if brown. Add the broth, the extra water (hot) and let is boil at medium heat (3 out of 6) for 20 minutes. Once all the water is evaporated take it out of the heat, and place a towel on top and cover it for 5 minutes.


Tip:


Pilafi is ease and fast to prepare. It can accompany any kind of dish: seafood or meat.


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