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Pourgouri Pilaf
Cracked Wheat Pilaf Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground.
Pourgouri is available in fine and coarse grades.
2 tablespoons oil (olive, ground nut or sunflower)
1 medium onion, finely sliced 1oz (25g) vermicelli
8oz (250g) pourgouri or boulgouri (cracked wheat)
1 1/2 glasses (300ml) chicken stock
salt and black pepper
1. Heat the oil in a heavy-based casserole and saute the onion for a couple of minutes until it softens but doesn't brown.
2. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil.
3. Rinse the pourgouri under the cold tap, then add to the casserole.
4. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed.
5. Leave the pilafi to sit for 10 minutes before serving.
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