FOODY FRIDAY-CINNAMON MONTH-POURGOURI PILAF-BULGAR WHEAT PILAF

For our last 'cinnamon month' installment I thought I'd give you a Greek rice alternative that's always a hit with family and friends, Pourgori pilaf - bulgar wheat pilaf. It's a quick recipe that takes less then 15 minutes.

GREEK GHANA MIX POURGORI PILAF RECIPE

Serves 4-6

You will need: 

• 2 1/2 cups/ 200g/ 7oz crushed vermicelli noodles
• 2 tablespoons olive oil
• 1 onion chopped
• 2 chicken stock cubes
• 850ml/ 1 1/2 pints hot water
• 1 teaspoon ground cinnamon
• 1 1/2 cups/ 200g/ 7oz bulgar wheat
• Salt and pepper to taste

Method:

• Brown vermicelli noodles in a moderate oven for 5-6 minutes
• In a large saucepan, heat oil and fry onions until softened
• Dissolve stock cubes in the hot water and pour onto the onions
• Add cinnamon and salt and pepper and bring to the boil
• Stir in bulgar wheat and noodles
• Cover with a lid and simmer for 6-7 minutes
• Turn off heat and leave to stand for 5 minutes before serving

See nice and quick (",) You can eat your pourgouri pilaf hot or cold and it tastes great eaten with traditional Greek yogurt.

gg tip:

For a sweet alternative, add a cupful of raisins/sultanas, and serve warm or cold sprinkled with sugar.