RCI-RC.001.0162.001
Pourgouri Pilaf
Pourgouri Pilaf from the Recidemia collection
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- oil (olive2 tablespoonsground nut or sunflower)
- Onion1 mediumfinely sliced
- 1 oz
- (250g) pourgouri or boulgouri (cracked wheat)8 oz
- glasses (300ml) chicken stock1 1/2 unit
- 1 unit
Method
1
Heat the olive oil in a large saucepan or pot over medium heat. Add the finely sliced onion and sauté for 2–3 minutes until soft and golden.
2
Break the vermicelli into small pieces and add to the onions. Stir constantly for 1–2 minutes until the vermicelli is lightly toasted and fragrant.
2 minutes
3
Add the pourgouri (cracked wheat) to the pot and stir well to coat with the oil, toasting for about 2 minutes.
2 minutes
4
Pour in the chicken stock and stir to combine. Bring to a boil, then reduce the heat to low.
2 minutes
5
Cover the pot with a tight-fitting lid and simmer for 15–20 minutes until the pourgouri is tender and the liquid is absorbed.
18 minutes
6
Remove from heat and let rest, covered, for 2–3 minutes. Season generously with salt and black pepper to taste, then fluff with a fork before serving.