Pilafi Pourgouri - Crushed Wheat Pilaf
A simple, rustic dish, Pilafi Pourgouri is a Greek Cypriot bulgur crushed wheat pilaf. A great side dish with grilled meats, or as a meal in itself with a Greek salad.
Servings 4
Calories 212kcal
Equipment
Ingredients
- 1 400g/14-oz can chopped/diced tomatoes
- Hot water
- 1 Tbsp tomato puree tomato paste
- 2 vegetable or chicken stock cubes bouillon
- Olive oil
- 1 white onion finely chopped
- 4-6 cloves garlic finely chopped (depends on their size, and how much you like garlic!)
- 30 g/1-oz vermicelli noodles or spaghetti broken into small pieces
- 200 g/7-oz bulgur wheat
- Salt
Instructions
- Pour the tomatoes into a measuring jug or bowl. Fill the empty can with hot water - add that to the tomatoes. Add the tomato puree/paste and crumble in the stock cubes. Stir together and set to one side.
- Heat a little olive oil in a large heavy-based pan, then gently sweat the onions and garlic until soft and translucent - about 5 minutes.
- Stir in the vermicelli and the bulgur wheat to coat in the onion and garlic mixture.
- Pour in the tomato sauce and stir. Season with more salt if you need to.
- Bring to a boil and lower to a simmer for 10 minutes with the pan lid on. Stir from time to time to prevent the bulgur from catching on the bottom of the pan
- Switch the heat off, remove the lid, and cover it with a clean tea towel. Replace the lid and leave it to steam.
- It is ready when the liquid is absorbed, and the wheat has softened but still has a little bite to it. If you need to, you can always add more water whilst cooking.
- Serve hot or cold. Enjoy!
Nutrition
Serving: 1 | Calories: 212kcal | Carbohydrates: 36g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 311mg | Fiber: 6g | Sugar: 5g