Pilafi Pourgouri (Bulgur Pilaf)
~ 2 cups of pourgouri (Bulgur)
~ 5-6 cups of chicken broth
~ 1 cup of finely chopped tomatoes
~ 1/4 cup of corn oil
~ 2 medium size onions finely chopped
~ 3/4 cup of vermicelli noodles
~ Salt and pepper to taste
The ingredients given are to serve 5-6 people.
|~ Place the pourgouri (bulgur) in a strainer and wash well under running water.
~ Prepare your chicken broth in a sauce pan and bring to boil.
~ Heat up the oil in a deep non stick or thick stainless steel pan and sauté the finely chopped onions until they are translucent.
~ In the meantime with another strainer, dip the vermicelli noodles into the chicken broth to soften and add it in the pan with the onions and fry gently.
~ Add the chicken broth and bulgur in the pan with the onion and vermicelli noodles and bring to boil.
~ Add the tomatoes, salt and pepper and stir.
~ When it starts to boil, reduce the heat, cover the pan and simmer for about 20-25 minutes or until the broth is absorbed.
~ Remove from the heat, uncover, place a thick kitchen towel over the pan and place the pan cover back on.
~ Let it sit covered for about 10 minutes to absorb the steam.
~ Place in a platter and serve hot.
~ Pourgouri can be served as the Main Dish accompanied by Plain Yogurt, Fish, Kalamata Olives, Fetta Cheese, Vegetables or anything else you desire.
~ Pourgouri Pilafi can also be served as a Side Dish.
~ Good luck and bon appétit.