Recipe

Sheepherder's Pilaf

Sheepherder's Pilaf

Photo by Meaney Cafe

  • This recipe was entered in the contest for Your Best Savory Rice Dish
  • Chef

    Meaney Cafe's Notes:

    My grandfather was a Basque sheepherder and this is a family staple served with roasted leg of lamb. We all fight to pour the pan drippings from the lamb over our pilaf!

Serves 6

1/4 cup butter Ask a question about this ingredient

1 cup white rice Ask a question about this ingredient

1 cup bulgur Ask a question about this ingredient

2 cups chicken stock Ask a question about this ingredient

2 cups water Ask a question about this ingredient

  1. Preheat oven to 350 degrees. Melt butter in oven safe casserole dish or pan with a tight fitting lid.

    Ask a question about this step

  2. Add rice and bulgur to melted butter and saute until fragrant and slightly toasted. This gives a nutty flavor to the dish.

    Ask a question about this step

  3. Slowly add stock and water and stir well.

    Ask a question about this step

  4. Cover tightly and bake at 350 degrees for 45 minutes. Toss before serving.

    Ask a question about this step

Comment on Sheepherder's Pilaf

A&M's Favorites

6899914706_eee0ff8d17_m

Cook

See More A&M's Favorites

Five Ingredients or Fewer Recipes

112309f_302 See more »

Your Best Savory Rice Dish Entries

4631155740_02a2d4e7cd_o See more »

Rice & Grain Recipes

003 See more »

Side Dish Recipes

1012009f_0787 See more »

Meet our Hotliners:

Nate Tate & Mary Kate Tate

Food52

Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.

Nate Tate & Mary Kate Tate answered What herbs are used in Chinese cooking besides cilantro? 7 months ago
    Hungry for more?
    Sign up for our surprise-filled,
    not-at-all-annoying emails for
    great recipes and products
    selected by us!
    Terms |Privacy © 2009 - 2012 Food52 Made in NYC Designed by: //Avec
  • Our Partners:
  • SAY Channel Food
  • Whole Foods Market