500 mil burghul (cracked wheat)
3 tbsp butter
1 medium onion, chopped
1 litre beef or chicken stock
Salt and pepper to taste
Preparation
Simmer the dry burghul in the butter until thoroughtly coated and bubbly. Fry onion separately until soft and yellow. Mix burghul and onion. Add stock. Stir well and place in a covered casserole. Bake in the oven at a moderate heat for 30 minutes. Stir gently with fork. Bake 15 minutes more. The liquid should be entirely absorbed, and the burghul should be moist but fluffy. Season with salt and pepper.
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