Bulgur with Vermicelli is such a great substitute for rice, ideal as a side dish for pork, meat and chicken. Also nice on its own with some Greek yogurt. This is the classic Cypriot version with tomatoes and pasta vermicelli.
Bulgur with Vermicelli
Ingredients
- 500 grs Bulgur
- 140 grs Vermicelli pasta , crushed to 2-3 cm length.
- 1 Yellow Onion , finely diced
- 3 large Fresh Tomatoes , grated
- 80 EVOO , (Extra Virgin Olive Oil)
- 2 tablespoons Lemon juice
- 1 litre Water
- 1 ½ teaspoons Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a medium pot add the oil on medium heat for 1 minute. Add the onion and sauté until translucent. Add the vermicelli and continue sautéing for 2 minutes.
- Add the bulgur and keep on sautéing for a minute or until the bulgur is well tossed with the oil.
- Add the tomatoes and the lemon juice, season with the salt and pepper, toss, turn the heat up and immediately add the water. Bring to a boil, wait for a minute while stirring, take of the heat and cover with the lid for 10 minutes.
- Finally uncover and place a kitchen towel to absorb any remaining humidity, for further 10 minutes.
