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BULGUR PILAF WITH VERMICELLI

WOW! What a crazy few weeks it has been all over the world! Coronavirus has put a halt in everyone's life. Quarantine is the best way to fight this and I urge everyone to STAY HOME and WASH YOUR HANDS constantly! If everyone follows this, we do not have to suffer and quarantine longer than we must. On that note, a lot of us, including me, are in the kitchen cooking more often and eating more, since most of us are just constantly eating because we are bored. So why not enjoy something delicious?

At a time like this using pantry items for meals is very important. They last long and are pretty versatile. So what do I have in my pantry? Here are some of the important items: pastas, grains (couscous, bulgur, farro, rice), canned tomatoes (diced, sauce, paste), olives, artichokes, garbanzo beans, ful, beans (black, kidney, pinto). These are my favorite pantry items that I make sure are always stocked at my house, even without this quarantine business.

Today’s recipe, Bulgur Pilaf with Vermicelli, is a "pantry recipe." All the ingredients for this recipe are typical items any Middle Eastern has at home. And if you do not, they are good items to have, specially during the quarantine, because they last long and do not get ruined. It's an easy side dish recipe that you could make in 15 minutes and serve with just about anything! You could even have it on its own with a side of salad and/or yogurt. Simple, versatile, delicious!

Ingredients:

  • 5 tablespoons ghee, divided

  • 2 cups bulgur #4 or coarse (cracked wheat)

  • 4 cups water

  • 1 1/2 tablespoons chicken bouillon

  • 1/4 teaspoon ground black pepper

  • 1 cup vermicelli, broken into small piece

Directions:

  1. In a pot, add 1 tablespoon ghee and melt.

  2. Put in the bulgur and toast for 2 minutes.

  3. Sprinkle on the chicken bouillon and black pepper.

  4. Add the 4 cups of water, bring to a boil, cover, lower heat and simmer for 15 minutes or until all water is gone.

  5. In the meantime, in a separate pan, add remaining 3 tablespoons of ghee and melt.

  6. Add broken vermicelli and mix continuously until it begins to brown. Be careful not to burn it. Remove from heat and set aside till bulgur is cooked.

  7. Once bulgur is ready, add toasted vermicelli into bulgur pot with all the melted ghee included. Mix well. Serve immediately.

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