Bulguri Pilafi ( Cracked Wheat And Vermicelli Pilaff )

Directions

1. Heat the oil gently in a saucepan and saute/fry the onion in it stirring till the onion becomes translucent/soft.
2. Break up the vermicelli with your fingers and add in it to the onion.
3. Continue to stir till the vermicelli becomes pale golden brown and aromatic about 3 min.
4. Rinse the bulgar in a fine sieve under running water and add in it to the pan.
5. Stir to mix it in and add in the chicken stock and seasoning.
6. Cover the pan and simmer gently for about 7 to 8 min till the mix looks almost dry. Cover with a kitchen towel replace the lid on top and let it stand off the heat for at least 10-15 min.
7. It can wait like this for about hour.
8. When you uncover it you will be surprised by its lovely aroma.
9. Any leftovers can be successfully reheated the next day with a little added water.
10. This earthy dish from the island of Cyprus is quick and easy to prepare and it makes a delicious partner to grilled poultry and meat or possibly casseroles of meat or possibly vegetables. It goes well with plain lowfat yoghurt or possibly a lowfat yoghurt sauce such as Sarimsakli Lowfat yoghurt (qv). It is the ideal standby dish as the basic ingredients can happily live in the store cupboard for a long time.
11. Serves 4