Kurdistan Bulgur Pilaf (Plof)

• 1 tbsp. olive oil
• 2 scallions, finely chopped
• 1/2 cup finely chopped red bell pepper
• 1 lg. tomato, chopped
• 1/2 cup loosely packed fresh basil leaves
• 1 cup md.
• coarse bulgur
• 2-1/2 cup boiling chicken stock
• water
• 1/2 tsp. salt

1. You will need a large heavy saucepan.
2. Heat the oil in a large saucepan over medium-high heat.
3. Add the scallions and bell pepper and stir-fry for 30 seconds.
4. Add the tomato and basil and continue to stir-fry for 2 minutes.
5. Add the bulgur and mix well.
6. Pour in the boiling stock or water, add the salt, and mix well.
7. Bring the liquid to a boil, and then reduce the heat to low.
8. Simmer uncovered until all the liquid has been absorbed, about 15 minutes.
9. Serve hot.
10. Serves 4 to 6 as part of a meal.
11. Serve with Pita, cutting board salsa, grilled chicken or olive salad.
12. Look for Cutting Board Salsa at search.

olive oil, scallions, red bell pepper, tomato, basil, coarse bulgur, boiling chicken stock, water, salt

Taken from www.foodgeeks.com/recipes/20393 (may not work)