Recipe by Chef floWer
This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.
Top Review by COOKGIRl
Delicious and very simple to prepare. I like the directions, too! In Step #3 I placed the lid on the pan, brought to the boil then simmered 5 mintues. For those of you living in the States, you can find crushed vermicelli for about 25 cents a bag (approx. 1 1/4 cups) in the Mexican food aisle. They are called "fideos" in Spanish. Anyway, thanks for posting and I will be making this pilaf recipe again very soon, Chef floWer! cg;)
- 3 tablespoons olive oil
- 1 onion, medium size and very finely diced
- 4 tablespoons vermicelli, crushed (please do not substitute to another pasta)
- 1 cup bulgur (cracked wheat)
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups vegetable stock
- 1 cup tomatoes, canned and diced
- salt and pepper, to taste
Directions See How It's Made
- Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
- Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
- Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
- Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.