The Olive and the Caper: Adventures in Greek Cooking
Bulgur Wheat and Walnut Pilaf
Page 233
Cuisine: Greek | Course Type: Sides
(2 reviews)
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Peckish Sister from Central, FL
I like the Bulgar in this recipe. I have mainly previously just used it for tabouli. The white onions turned a light attractive pink color during the cooking process. The directions worked perfectly, but I felt it was under seasoned. It either needs stock instead of water or additional salt. I love the rich flavor provided by the walnuts. This is an excellent side dish especially when you want something substantial.
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