Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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. Ingredients:
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 tomato, canned and diced |
salt and pepper, to taste |
Directions:
1. 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).
2. 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.
3. 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.
4. Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.
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