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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Bulgur Pilaf with Vermicelli Recipe

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This recipe for Bulgur Pilaf with Vermicelli is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, finely chopped
3 tbsp oil
250 g bulgur (cracked wheat)
75 g vermicelli (very fine pasta)
625 ml (approx.) hot chicken stock [or vegetarian stock]
1/2 tsp salt
1 tsp black pepper
Directions:
Directions:
In a sauce pan on medium heat sauté the onion in the oil until soft and golden.

Add the vermicelli broken into short lengths to the onion and cook for an additional 3 minutes.

Add the bulgur, salt and pepper and continue to cook for 3 or 4 minutes.

Finally add enough of the hot stock barely to cover the mixture.

Cover and simmer until the stock has almost been absorbed — about 10 minutes. Taste to ensure the bulgur is tender; if not add the remaining stock, cover and simmer for a further 2-3 minutes.

Take off the heat, cover the pan with a tea towel under the lid, and stand for 10 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
A tasty side to replace your basic rice.

 

 

 

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