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Frixos Personal Chefing

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Bulgur with Vermicelli

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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.

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Bulgur with Vermicelli

Course: Side Dish
Cuisine: Cypriot, Vegan
Keyword: Food Recipes, Pleasures, Wheats & Grains

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.

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