Jewish Recipes
Bulgur and Vermicelli Pilaf Recipe
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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"

Serves 6-8.
Keeps 3 days under refrigeration.
Freezes 3 months.

 

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