Pourgouri Pilafi - Bulgur PilafTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:187.2 kcal
Proteins:6.1 g
Fats:5.2 g
Carbohydrate:31.1 g
Fibers:0.4 g
Sugar:1.9 g
Cholesterol:1.2 mg
Sodium:60 mg
Calcium:19 mg
Energy:330 kcal
Proteins:10.7 g
Fats:9.2 g
Carbohydrate:54.8 g
Fibers:0.7 g
Sugar:3.4 g
Cholesterol:2.2 mg
Sodium:105.7 mg
Calcium:33.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
30
ml
oil (olive, walnut or sunflower)
1
medium onion, finely chopped
25
g
vermicelli
250
g
pourgouri or bulgur (cracked wheat)
300
ml
chicken broth
salt and black pepper
METHOD
- Heat the oil in a heavy-based casserole and saute the onion for a couple of minutes until it softens but not brown.
- 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.
- Rinse the pourgouri under the cold tap, then add to the casserole.
- Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed.
- Leave the pilafi to sit for 10 minutes before serving it.
Kali orexi - Bon appetit!
...............
With the collaboration of the Tourist Board of
CHEF'S NOTES
Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground. Pourgouri is available in fine and coarse grade.
