Bulguri Pilafi ( Cracked Wheat And Vermicelli Pilaff ) Recipe

1. 1

   Heat the oil gently in a saucepan and saute/fry the onion in it stirring till the onion becomes translucent/soft.

2. 2

   Break up the vermicelli with your fingers and add in it to the onion.

3. 3

   Continue to stir till the vermicelli becomes pale golden brown and aromatic about 3 min.

4. 4

   Rinse the bulgar in a fine sieve under running water and add in it to the pan.

5. 5

   Stir to mix it in and add in the chicken stock and seasoning.

6. 6

   Cover the pan and simmer gently for about 7 to 8 min till the mix looks almost dry.

7. 7

   Cover with a kitchen towel replace the lid on top and let it stand off the heat for at least 10-15 min.

8. 8

   It can wait like this for about hour.

9. 9

   When you uncover it you will be surprised by its lovely aroma.

10. 10

    Any leftovers can be successfully reheated the next day with a little added water.

11. 11

    This earthy dish from the island of Cyprus is quick and easy to prepare and it makes a delicious partner to grilled poultry and meat or possibly casseroles of meat or possibly vegetables.

12. 12

    It goes well with plain lowfat yoghurt or possibly a lowfat yoghurt sauce such as Sarimsakli Lowfat yoghurt (qv).

13. 13

    It is the ideal standby dish as the basic ingredients can happily live in the store cupboard for a long time.

* Per serving · 4 servings · Values may vary.

No additional tips available.