Bulgur Pilaf with Vermicelli
Instructions:
I love this simple pilaf, which contains browned or small
pasta (or broken larger pasta).
Other grains you can use: whole wheat or regular couscous.
4 tablespoons butter or extra virgin olive oil
1 large or 2 medium onions, chopped
1/2 cup vermicelli, broken into 2-inch-long or shorter lengths, or other, smaller pasta
1 cup fine- or medium-grind bulgur
Salt and freshly ground black pepper
1 tablespoon tomato paste (optional)
2 1/2cups chicken, beef, or vegetable stock or water, heated to the boiling point
MAKES: 4 servings
TIME: 30 minutes
- Put the butter or oil in a medium skillet or saucepan with a lid over medium heat. When the butter is melted or the oil is hot, add the onion and cook, stirring, until soft, about 5 minutes.
- Add the vermicelli and the bulgur and cook, stirring, until the pasta is lightly browned, less than 5 minutes. Sprinkle with salt and pepper and add the tomato paste if you’re using it and the boiling stock.
- Turn the heat to low, cover, and cook for 10 minutes, then turn off the heat and let sit until the bulgur is tender, about 15 minutes. Adjust the seasoning and serve.
- Bulgur Pilaf with Vermicelli and Sausage.
- Add about 6 ounces sausage, removed from its casings and crumbled. Cook in the oil, stirring to break the clumps, until it loses its pink color, then add the onion. Proceed with the recipe.