I definitely recommend this fine and light pilaf with cooked chicken. Make it for lunch when you’re cooking coca soup, so am I today. First coconut soup then bulgur pilaf and lettuce. Divota :)
- Fry the chopped onion and finely chopped dried tomatoes in a little butter. Add the finely chopped cooked coca meat. Use the coca that was cooked for the soup, as well as the stock with which we will later pour the bulgur. Add 2 tablespoons of bulgur and fry all together for 2-3 minutes, stirring constantly.
- Pour 2 tablespoons of soup stock and 1 salt of boiled hot water over the bulgur. Use the same salt for the measure we used for the bulgur. Let it boil and cook for about 5 minutes, then reduce the temperature to the lowest and stir constantly so that the bulgur does not stick to the bottom of the pan. When the hob has reached the lowest temperature, cover and leave for about 15-20 minutes for the bulgur to evaporate and pick up the liquid. Season during cooking, ie add all other spice ingredients, mashed tomatoes, worcester sauce ...