PourgouriI Pilafi

Ingredients

• •2 tablespoons oil (olive, ground nut or sunflower)
• •1 medium onion, finely sliced
• •1oz (25g.) vermicelli
• •8 oz (250g) pourgouri or boulgouri (cracked wheat)
• •1 ½ glasses (300ml) chicken stock
• •salt and black pepper

Directions

1. 1Heat the oil in a heavy-based casserole and saute the onion for a couple
2. 2of minutes until it softens but not brown.
3. 3Stir in the vermicelli, breaking it with your hands. Continue to fry with
4. 4the onion for a couple of minutes until it begins to absorb the oil.
5. 5Rinse the pourgouri under the cold tap, then add to the casserole.
6. 6Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed. Leave the pilafi to sit for 10 minutes before serving it.