Mimi Hiller posted 02-16-99
originally posted to rec.food.cuisine.jewish by Ruth Heiges
Bulgar and Vermicelli Pilaf
1 large onion, finely chopped
3 Tablespoons oil
9 oz. (250 g.) bulgur (cracked wheat)
3 oz. (75 g.) vermicelli (very fine pasta)
22 fl oz. (625 ml.) (approx.) hot chicken stock [or vegetarian stock]
1/2 teaspoon salt
15 grinds black pepper
Sauté the onion in the oil until soft and golden.
Add the vermicelli broken into short lengths, then stir around in the onion for a further 3 minutes.
Add the bulgur, salt and pepper and continue to cook for a further 3 or 4 minutes.
Finally add enough of the hot stock barely to cover the mixture.
Cover and simmer until the stock has almost been absorbed — about 10 minutes. Taste to ensure the bulgur is tender; if not add the remaining stock, cover and simmer for a further
2-3 minutes.
Take off the heat, cover the pan with a tea towel under the lid, and stand for 10 minutes. Reheats well, particularly
in the microwave.
Serves 6-8.
Keeps 3 days under refrigeration.
Freezes 3 months.
Very simple and satisfying.
Evelyn Rose -- "Table Talk"
www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm