Pilafi Pourgouri (Bulgur Pilaf)
Pilafi Pourgouri (Bulgur Pilaf)
|
||||||||||||||||||||||||||||
 |
|||||
|
 |
||||
 |
 |
| ~ Ingredients: ~ 2 cups of pourgouri (Bulgur) ~ 5-6 cups of chicken broth ~ 1 cup of finely chopped tomatoes ~ 1/4 cup of corn oil ~ 2 medium size onions finely chopped ~ 3/4 cup of vermicelli noodles ~ Salt and pepper to taste |
 The ingredients given are to serve 5-6 people.
Adjust accordingly. |
| ~ Place the pourgouri (bulgur) in a strainer and wash well under running water. ~ Prepare your chicken broth in a sauce pan and bring to boil. ~ Heat up the oil in a deep non stick or thick stainless steel pan and sauté the finely chopped onions until they are translucent. ~ In the meantime with another strainer, dip the vermicelli noodles into the chicken broth to soften and add it in the pan with the onions and fry gently. ~ Add the chicken broth and bulgur in the pan with the onion and vermicelli noodles and bring to boil. ~ Add the tomatoes, salt and pepper and stir. ~ When it starts to boil, reduce the heat, cover the pan and simmer for about 20-25 minutes or until the broth is absorbed. ~ Remove from the heat, uncover, place a thick kitchen towel over the pan and place the pan cover back on. ~ Let it sit covered for about 10 minutes to absorb the steam. ~ Place in a platter and serve hot. ~ Pourgouri can be served as the Main Dish accompanied by Plain Yogurt, Fish, Kalamata Olives, Fetta Cheese, Vegetables or anything else you desire. ~ Pourgouri Pilafi can also be served as a Side Dish. ~ Good luck and bon appétit. |
 |
 |