componentHistory unverifiedscratch: kitchen
Bulgur pilaf
bulgur-pilaf · grain · Middle Eastern
About
Toasted bulgur cooked in stock like a pilaf.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Bulgur 200 g
- Simple chicken stock 360 g
- Diced onion 60 g
- Unsalted butter 20 g
- Salt 3 g
Preparations used
Used in
- Bulgur pilaf plate dish
Similar in this layer
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- Classic mole negro base 0.54
- Advanced mole negro base 0.54
- Mercimek base 0.54
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- Expert waved risotto 0.53
- Advanced Risotto bianco 0.53
- Restaurant risotto base 0.53
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 225.0 g Waterpath bulgur-pilaf → chicken-stock-basic → water
- 200.0 g Bulgurpath bulgur-pilaf → bulgur
- 112.5 g Chicken bonespath bulgur-pilaf → chicken-stock-basic → chicken-bones
- 60.0 g Yellow onionpath bulgur-pilaf → diced-onion → yellow-onion
- 20.0 g Unsalted butterpath bulgur-pilaf → unsalted-butter
- 11.2 g Yellow onionpath bulgur-pilaf → chicken-stock-basic → mirepoix → diced-onion → yellow-onion
- 5.6 g Carrotpath bulgur-pilaf → chicken-stock-basic → mirepoix → diced-carrot → carrot
- 5.6 g Celerypath bulgur-pilaf → chicken-stock-basic → mirepoix → diced-celery → celery
- 3.0 g Saltpath bulgur-pilaf → salt