Bulghur and Vermicelli Pilaf

Most Middle Eastern dishes are served with a side of white rice and vermicelli. As a kid it was always my favorite part of the meal and I used to beg for a plate of plain rice without whatever stew it was accompanying. As I've become more health conscious over the years I've started to replace white rice with bulghur and I really enjoy it. I've watched from the side lines during the quinoa craze as I continue to cook my bulghur because it is in fact higher in nutrients than brown rice, couscous and even quinoa. Bulghur is a cracked whole wheat that is most commonly known for it's use in tabbouleh. It comes in various sizes and I use the largest size when I cook it as a pilaf.

Serves about 3 (as a side to a main entree)

Ingredients

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-1 tablespoon olive oil

-1/3 cup vermicelli noodles

-1 cup bulghur #4
-2 cups water (preferably boiling)

-salt to taste

To make

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-Heat oil in a medium saucepan. Place bulghur in a strainer and wash it well. Toast vermicelli noodles for about 2 minutes on high heat, until they become golden brown (careful not to burn, it happens quickly!)

-Add washed and strained bulghur to the pot and saute until toasted, about 5 minutes. If you have a perculator I recommend heating water during this time so you don't have to wait for it to boil in the pot. 

-Add water to the toasted vermicelli and bulghur mixture and bring to a boil. Add salt to your liking and taste the water. It should be a bit saltier than you like it as the salt flavor will lessen when the bulghur absorbs the water. 

-Place the lid on your saucepan and reduce the heat to medium low (just above the low setting) and let it simmer for 20-25 minutes.  On my stove it is always cooked at 22 minutes. Once 20-25 minutes have passed, uncover the pot, stir the bulghur and cover again and let it rest for 5-10 minutes. The pilaf is ready when the water is absorbed and the bulghur looks fluffy and has a soft and chewy texture.

-Serve with your main entree and enjoy!

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