RCI-RC.006.0027.001
Bulgur Pilavi
Cracked wheat pilaf.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- (4 fl oz) olive or groundnut oil125 ml
- medium-size onion1 unitsliced very finely
- gr (1 oz) vermicelli25 unit
- gr (8 oz) bulghur (cracked wheat)250 unitpicked clean
- (½ pint) chicken (or vegetable) stock300 ml
- 1 unit
Method
1
Peel and finely dice the medium-size onion. Set aside.
3 minutes
2
Heat a drizzle of olive oil or a knob of butter in a medium saucepan over medium heat. Add the diced onion and sauté, stirring occasionally, until softened and lightly golden.
7 minutes
3
Add the bulgur wheat to the pan and stir to coat the grains with the oil and onion, toasting them lightly to enhance their nutty flavour.
2 minutes
4
Pour in water or broth using a 1:2 ratio of bulgur to liquid, then season generously with salt and pepper. Stir once to combine.
2 minutes
5
Bring the liquid to a full boil over medium-high heat, then immediately reduce the heat to low and cover the pan with a tight-fitting lid.
3 minutes
6
Simmer on low heat until the bulgur has absorbed all the liquid and is tender throughout. Do not lift the lid during this time.
15 minutes
7
Remove the pan from the heat and place a clean folded kitchen towel under the lid to absorb excess steam. Let the pilavi rest undisturbed.
10 minutes
8
Fluff the bulgur gently with a fork, taste and adjust seasoning with salt and pepper as needed, then serve warm.