Pilaf is a Middle Eastern term for a flavored rice mixture. If you prefer, you can use all bulgur wheat (and use 4 c. broth), or all rice (and use 3 c. broth), instead of a mixture.
1 large onion, chopped
1 c. celery, chopped
1 c. bulgur wheat
1 c. converted or basmati rice, or quick-cooking brown rice
1 tsp. dried rosemary, crushed, or dried thyme or oregano
1/4 c. minced fresh parsley
3 and 1/2 c. vegetarian broth
salt to taste
In a large saucepan with a tight lid (nonstick or lightly oiled), steam-fry the onion and celery until the onion starts to soften. Add the bulgur, rice, rosemary, and curry powder, and stir-fry for a minute. Add the broth (and a bit of salt, if it’s needed), bring to a boil, then turn down and cook on low, covered, for 20 minutes. Let stand for 5 minutes. Fluff with a fork before serving.
VARIATIONS: Add a chopped or shredded carrot or 1/4 lb. chopped mushrooms to the
vegetables when you steam-fry them. Add a couple of tablespoons of roasted sesame seeds, if you like.
You can add bits of chopped seitan, vegetarian “sausage”, or other meat replacement for a more substantial dish. Other additions might be: minced garlic; a cup of frozen whole small green beans, broken and thawed; a cup of cubed or grated summer squash; a cup of corn kernels; some chopped red or green bell pepper; a cup of chopped broccoli or other vegetables; or a mixture of vegetables; a chopped apple, with 1/2 tsp. cinnamon.
For Greek-style pilaf, add 4 whole cloves to the rice, and you can use some white wine as part of the liquid.