Bulgur Wheat Pilaf | Pourgouri
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:
Cooking Time – 15 mins (+ 15 mins to rest)
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
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)