This dish combines the best of both worlds. The delicious elements of a classic pilaf meet the nutritious and fluffy bulgur to form a main course or side item to compliment any meal.
Vermicelli, the type that is already broken into smaller pieces, is what gives this pilaf such an irresistibly delicious texture. With one spoonful, you’ll definitely be coming back for more!
Here’s the recipe:
- 2 cups of Vermicelli (the broken variety)
- 2 TBSP olive oil
- 2 TBSP butter
- 2 cups of bulgur (pilaf bulgur, it’s a bit thicker than the fine bulgur)
- Salt & pepper to taste
Melt the butter and olive oil in a large stock pot.
Add the vermicelli and cook over medium low heat, stirring frequently until the vermicelli is brown.
(NOTE: don’t forget to scrape the vermicelli from the sides of the pot to ensure that it all cooks evenly)
Pour in the rice and stir for 2 to 3 minutes to toast the rice.
Then pour boiling water over the rice and vermicelli and stir. It should be just enough water to cover it (approximately 4-5 cups). Add salt, to taste.
Reduce the heat, cover the pot with a lid and let cook for about 10-15 minutes or until all of the water has evaporated.
Let rest for 5-10 minutes.
Serve with a sprinkle of black pepper on top and enjoy!