Difference between revisions of "Pourgouri Pilaf"
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* [[salt]] and [[black pepper]] | * [[salt]] and [[black pepper]] | ||
| − | == | + | == Procedures == |
# Heat the [[oil]] in a heavy-based casserole and saute the [[Onion]] for a couple of minutes until it softens but doesn't brown. | # Heat the [[oil]] in a heavy-based casserole and saute the [[Onion]] for a couple of minutes until it softens but doesn't brown. | ||
# Stir in the [[vermicelli]], breaking it with your hands. Continue to fry with the [[Onion]] for a couple of minutes until it begins to absorb the [[oil]]. | # Stir in the [[vermicelli]], breaking it with your hands. Continue to fry with the [[Onion]] for a couple of minutes until it begins to absorb the [[oil]]. | ||
Latest revision as of 16:22, 11 July 2012
Ingredients
- 2 tablespoons oil (olive, ground nut or sunflower)
- 1 medium Onion, finely sliced
- 1oz (25g) vermicelli
- 8oz (250g) pourgouri or boulgouri (cracked wheat)
- 1 1/2 glasses (300ml) chicken stock
- salt and black pepper
Procedures
- Heat the oil in a heavy-based casserole and saute the Onion for a couple of minutes until it softens but doesn't brown.
- Stir in the vermicelli, breaking it with your hands. Continue to fry with the Onion for a couple of minutes until it begins to absorb the oil.
- Rinse the pourgouri under the cold tap, then add to the casserole.
- Add the stock and seasoning. Cover and simmer gently for 8–10 minutes or until all the stock is absorbed.
- Leave the pilafi to sit for 10 minutes before serving.
