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This bulgar wheat pilaf makes a nice change from rice, couscous or mashed potatoes with saucy dishes such as stews (especially stifado).
It's also a great comfort food - I can happily snuggle down and eat a bowl full of this on a cold, dreary day.
Ingredients
Makes 6 servings
- 1 medium onion, finely chopped
- 4 tbsp butter
- 800ml chicken stock or water
- 350g coarse or medium bulgar wheat
- 1 vermicelli nest (about 50-60g)
Preparation
Fry the onion in the butter until it's really soft. Meanwhile, tip the bulgar wheat into a sieve and rinse under the cold tap to remove extra starch.
Once the onion is soft, crumble the uncooked vermicelli into the pan, turn the heat up a little, and fry until it starts to brown.
Now add the rinsed bulgar and the stock. Bring to the boil, cover, and simmer for about 20 minutes until all the stock has been absorbed. Fluff and serve. This can be made ahead and chilled, as it reheats very well.
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