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<< Back to Recipes BULGAR PILAF Serves 4 - 6 2 tablespoons Crisco shortening 1/2 cup crushed coil vermicelli 1/2 stick butter 1 onion, finely chopped 1 cup coarse bulgar wheat 1 can chicken broth combined with water to make 2 cups salt Heat shortening in large saucepan. Add vermicelli and saute until lightly browned. Add butter and let melt. Stir in onion and saute until transparent. Blend in bulgar. Bring liquid to boil in small saucepan; stir into bulgar and return to boil. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Add salt to taste. Remove from heat and let stand, covered, for about 20 minutes before serving.

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