Bulgur and Vermicelli Pilaf
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Bulgur and Vermicelli Pilaf - meat, pareve
1 large onion, finely chopped
3 Tablespoons oil
9 oz. (250 g) bulgur (cracked wheat)
3 oz (75 g) vermicelli (very fine pasta)
22 fl oz. (625 ml) (approx.) hot chicken stock [or vegetarian stock]
1/2 teaspoon salt
15 grinds black pepper
Sauté the onion in the oil until soft and golden.
Add the vermicelli broken into short lengths, then stir around in
the onion for a further 3 minutes.
Add the bulgur, salt and pepper and continue to cook for a further 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. Reheats well, particularly in the microwave.
Evelyn Rose -- "Table Talk"
Keeps 3 days under refrigeration.
Freezes 3 months.
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