I just received a frantic phone call from a friend who isn't much of a cook, but is hosting a Hanukkah dinner party tomorrow night. I've been advising her as to what can be made ahead of time and what needs to hit the stove tomorrow (the latkes are giving her nightmares). At any rate, she made this recipe from Epicurious:
But with these (notable?) exceptions: she used regular lentils b/c she couldn't find green, and coarse ground bulgur, b/c she couldn't find medium.
She called, frantic, because after cooking for way beyond the 10 minutes in the recipe (there was lots of liquid at that point, and the bulgur wasn't cooked), it "is gloopy and goopy like rice pudding, not like a pilaf."
Ingredients are cheap and plentiful, so she's willing to give it another go, but only if she receives tips to make the pilaf more pilaf like and less goopy. Anyone? Anyone? (I don't cook with bulgur that much.) My alternate plan is to add an egg to the mix and form them into little pilaf cakes and either bake or panfry them. I'll take votes as to which way to go.
I immediately knew Chowhound would be where I'd find an answer. Thanks!