Herbed Pilaf

Karen Sokol

This recipe was part of a Fleischmann's Yeast Menu Planning Contest that my 1968 home economics class entered. We won 3rd in the Nation and 1st place in CA. Mrs. Phelps made up this recipe. Our class prize was a freezer. Mrs. Phelps and her husband got to go on a one week, all expenses paid trip to New York City.

1 c. uncooked long grain rice

1/4 c. oil

1 large onion, chopped

1 c. chopped celery

4 chicken bouillon cubes

1 tsp. rosemary, crushed

4 c. water

1 c. bulgar wheat or wheat pilaf from a package

Salt and pepper to taste

Sauté rice, stir constantly in oil until tasty golden in a large fry pan. Remove and set aside. Stir onion and celery into dripping in pan; sauté until soft.

Stir in chicken broth or chicken cubes and water and rosemary. Heat to boiling, crushing cubes. Stir in bulgar wheat and browned rice. Cover.

Simmer 1 hour or until liquid is absorbed and the wheat and rice are fluffy and tender.