Bulgur and Vermicelli Pilaf

Name: Bulgur and Vermicelli Pilaf
Cuisine: Israeli
Ingredients: 1 large onion, peeled and finely chopped; 3 tablespoons olive or sunflower oil; 3 tablespoons olive or sunflower oil; 75 g (3 oz) vermicelli pasta or fine egg noodles, broken into short lengths; 75 g (3 oz) vermicelli pasta or fine egg noodles, broken into short lengths; 250 g (9 oz) bulgur (cracked wheat); 250 g (9 oz) bulgur (cracked wheat); ½ teaspoon paprika; ½ teaspoon sea salt; 15 grinds black pepper; 675 ml (1¼ pints) hot chicken or vegetable stock; 675 ml (1¼ pints) hot chicken or vegetable stock

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A mouthwatering combination of fluffy grains and pan-fried vermicelli steamed in a tasty broth, this is easy to prepare and makes an unusual and delicious alternative to rice. The pilaf reheats well, particularly in the microwave.

Ingredients

1 large onion, peeled and finely chopped
3 tablespoons olive or sunflower oil
75

Asia
Israel
Side dish

Method

In a large frying pan with a well-fitting lid, cook the onion in the oil over moderate heat until soft and golden, about 3 minutes. Add the pasta, then stir around in the onion for a further 3 minutes. Add the bulgur and seasonings and continue to cook for a further 3-4 minutes. Finally add enough of the hot stock barely to cover the mixture, reduce the heat, cover and simmer until the s