Pourgouri Pilafi Recipe with Bulgur Wheat and Vermicelli
This pourgouri recipe hails from Cyprus and Greece, it is essentially a bulgur wheat and vermicelli pilaf, this version also features tomatoes, dried mint and cinnamon. It is gloriously simple to make and it is wonderfully versatile and can be served with a whole host of dishes.
Servings 2 Servings
Calories 338kcal
Ingredients
- 175 g Bulgur Wheat 1 Cup
- 1 Nest Vermicelli Noodles 50g
- 1 Small Onion 75g
- 1 tablespoon Tomato Puree
- 200 g Tin Chopped Tomatoes 7oz
- ¼ teaspoon Ground Cinnamon
- ¼-½ teaspoon Salt The amount will depend on your stock
- 1 teaspoon Dried Mint
- 250 ml Vegetable Stock 1 Cup
- 2 tablespoon Olive Oil
- Fresh parsley for Garnish
Instructions
- Roughly break up the nest of vermicelli noodles.
- Peel the onion and cut it into a 3-5mm (⅛-¼") dice.
- Heat the oil in an 18cm (7") saucepan over a medium heat and add the onions, saute for 1-2 minutes without adding any colour.
- Add the broken-up vermicelli noodles and cook until the noodles begin to become golden.
- Throw in the tomato puree and cook for a minute or two, stirring constantly.
- Pour in the vegetable stock, tinned tomatoes and sprinkle in the cinnamon, salt and dried mint and give everything a stir.
- Sprinkle in the bulgur wheat, mix, add a lid, then reduce the heat to low and cook for 7-8 minutes.
- Remove the pan from the heat, remove the lid and cover the pan with a clean tea towel. Return the lid and allow the pilaf to sit for 10 minutes before serving.
Nutrition
Serving: 1 | Calories: 338kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 1072mg | Fiber: 7g | Sugar: 8g
