Bulgur Wheat Pilaf | Pourgouri      

  
     
    
       
        
           
                
           
        

        

       
    
     
  


     

  
     
    
       
        
           
                
           
        

        

       
    
     
  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      Bulgur Wheat is common in Greek and Middle Eastern cuisine. We love the stuff and you’ll be seeing plenty more recipes with it. However, it would be criminal if my first Bulgur Wheat recipe wasn’t the go to staple in our household.  Bulgujr Wheat with Vermicelli noodles (Pourgouri in Greek) I have known and loved for as long as I can remember. This nutritious, hearty dish has made an appearance at many a family occasion, so you could argue almost every week. It’s great as a side dish with some meat or fish and especially at a buffet. To be honest though, I find it so comforting that I can happily eat it on its own with lashings of homemade Tzatziki, Houmous or creamy Greek yoghurt (Total’s original Greek yoghurt is my go to...full fat of course).   If you have any leftover stock from Sunday’s Roast Lamb, this is the time to use it. A good quality stock will really make this dish.  The beauty of Pourgouri is that it’s a healthy dish that is really quick to prepare, and is a one pan delight. Bulgur wheat is natural and not refined. It’s full of protein and fibre and rich in minerals like potassium, iron and zinc that supports positive brain and nerve function. They say a cup of bulgur contains less fat, calories and more than twice the fibre of brown rice. So get on it people.  Here’s my (and mum’s) classic Bulgur Wheat Pilaf:   RECIPE   Serves 4  Cooking Time – 15 mins (+ 15 mins to rest)      INGREDIENTS   Onion – 1 medium, peeled and finely chopped   Vermicelli noodles – 150g, roughly crushed  Bulgur Wheat – 150g (preferably coarse)  Tomato Purée OR Sun-Dried Tomato – 1 heaped teaspoon  Lemon Juice – 1 large lemon  Stock – Preferably homemade or 2 stock cubes (lamb, chicken or vegetable)  Water – 1 litre (boiled with stock)  Salt & freshly ground black pepper  Extra Virgin Olive Oil       METHOD   Stock – Prepare by boiling 1 litre of water and adding to stock cubes. If using homemade stock, add however much water is needed to make 1 litre  Olive Oil – add to a medium sized saucepan and heat over a medium heat  Onion & Vermicelli – add to same saucepan, fry gently for around 5 minutes until onions soften and noodles brown slightly. Stir frequently  Bulgur Wheat – add to saucepan and stir to coat well with oil  Tomato Purée, Lemon Juice & Stock – add to saucepan. Stir well and season with salt & pepper  Bring to the boil then partially cover with the lid, reduce the heat and leave to simmer gently for 7-8 minutes, stirring halfway through  After this make sure most of the liquid has been absorbed, but not completely. Then remove the pan from the heat, replace the lid fully and leave to stand for 15 minutes before fluffing up and serving. A perfect time to knock up a salad (or houmous for that matter)     

 

   

     
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Bulgur Wheat Pilaf | Pourgouri

pourgouri
IMG_3693.jpg

Bulgur Wheat is common in Greek and Middle Eastern cuisine. We love the stuff and you’ll be seeing plenty more recipes with it. However, it would be criminal if my first Bulgur Wheat recipe wasn’t the go to staple in our household.

Bulgujr Wheat with Vermicelli noodles (Pourgouri in Greek) I have known and loved for as long as I can remember. This nutritious, hearty dish has made an appearance at many a family occasion, so you could argue almost every week. It’s great as a side dish with some meat or fish and especially at a buffet. To be honest though, I find it so comforting that I can happily eat it on its own with lashings of homemade Tzatziki, Houmous or creamy Greek yoghurt (Total’s original Greek yoghurt is my go to...full fat of course). 

If you have any leftover stock from Sunday’s Roast Lamb, this is the time to use it. A good quality stock will really make this dish.

The beauty of Pourgouri is that it’s a healthy dish that is really quick to prepare, and is a one pan delight. Bulgur wheat is natural and not refined. It’s full of protein and fibre and rich in minerals like potassium, iron and zinc that supports positive brain and nerve function. They say a cup of bulgur contains less fat, calories and more than twice the fibre of brown rice. So get on it people.

Here’s my (and mum’s) classic Bulgur Wheat Pilaf:

RECIPE

Serves 4

Cooking Time – 15 mins (+ 15 mins to rest)

 

INGREDIENTS

Onion – 1 medium, peeled and finely chopped 

Vermicelli noodles – 150g, roughly crushed

Bulgur Wheat – 150g (preferably coarse)

Tomato Purée OR Sun-Dried Tomato – 1 heaped teaspoon

Lemon Juice – 1 large lemon

Stock – Preferably homemade or 2 stock cubes (lamb, chicken or vegetable)

Water – 1 litre (boiled with stock)

Salt & freshly ground black pepper

Extra Virgin Olive Oil 

 

METHOD

Stock – Prepare by boiling 1 litre of water and adding to stock cubes. If using homemade stock, add however much water is needed to make 1 litre

Olive Oil – add to a medium sized saucepan and heat over a medium heat

Onion & Vermicelli – add to same saucepan, fry gently for around 5 minutes until onions soften and noodles brown slightly. Stir frequently

Bulgur Wheat – add to saucepan and stir to coat well with oil

Tomato Purée, Lemon Juice & Stock – add to saucepan. Stir well and season with salt & pepper

Bring to the boil then partially cover with the lid, reduce the heat and leave to simmer gently for 7-8 minutes, stirring halfway through

After this make sure most of the liquid has been absorbed, but not completely. Then remove the pan from the heat, replace the lid fully and leave to stand for 15 minutes before fluffing up and serving. A perfect time to knock up a salad (or houmous for that matter)