Bulgur pilaf

Heat the oil in a small pan, on a low heat and fry the onion with the vermicelli noodles, stirring continuously until the vermicelli noodle browns a little. Add the bulgur wheat and stir until the oil has covered it everywhere and it has heated a little. Then, add the concentrated tomato juice and the broth. Mix all together, let the mixture boil, and reduce fire to minimum, cover the pan and let the pilaf heat and absorb all its juices for about 10 minutes. Check for salt, take the pan off the heat, open up its lid and place a kitchen towel over it. Keep it covered for about 10 minutes. Uncover, stir well and serve


1 cup bulgur wheat (thick)
3 tbsps olive oil
1 small onion, finely chopped
½ cup vermicelli noodles broken into small pieces
3/4 cups concentrated tomato juice (Passata)
2 cups chicken or vegetable broth (homemade or ready)

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