The clean taste of lemon really lifts the flavour of this pilaf. If you are gluten intolerant, substitute bulgur with quinoa.
1 cup bulgur (coarse variety)
1 tablespoon Nuttelex
1 teaspoon Massel’s chicken stock powder (heaped)
Lemon zest from ½ lemon
2 spring onions (thin ones, if possible)
2 cups water
Black pepper (freshly ground)
• Wash lemon well. Use and utensil called zester, peel off only the coloured part of the rind, only around the half of the lemon. Leave it in strips.
• Wash, dry and finely chop spring onions. Set aside.
• Melt Nuttelex in a pan. Add bulgur and lemon zest. Sauté bulgur and lemon zest by stirring constantly until bulgur gives out a nutty smell and starts to look opaque. Add Massel’s chicken stock powder and freshly ground black pepper. Measure and add water –do it carefully because you are adding cold water to a hot pot which makes water to boil so fast that you might burn yourself.
• Put the lid on and reduce the heat as soon as the mixture is boiled. I strongly recommend a pot with a glass lid.
• Once the liquid is absorbed, fluff pilaf and cover the pot with a piece of paper towel. Put the lid back on. Stir in spring onions and serve warm.