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Add a photoRaciónes: 4
Ingredientes
- 250 gm coarse bulgar picked clean
- 50 gm vemicelli
- 3 Tbsp. extra virgin olive oil
- 1 x onion thinly sliced
- 350 ml chicken stock (qv)
- 1 x salt and freshly grnd black pepper
Direcciones
- Heat the oil gently in a saucepan and saute/fry the onion in it stirring till the onion becomes translucent/soft.
- Break up the vermicelli with your fingers and add in it to the onion.
- Continue to stir till the vermicelli becomes pale golden brown and aromatic about 3 min.
- Rinse the bulgar in a fine sieve under running water and add in it to the pan.
- Stir to mix it in and add in the chicken stock and seasoning.
- 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.
- It can wait like this for about hour.
- When you uncover it you will be surprised by its lovely aroma.
- Any leftovers can be successfully reheated the next day with a little added water.
- 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.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 90 | 85% |
| Total Fat 10.24g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 106mg | 3% |
| Total Carbs 2.66g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.05g | 1% |
| Protein 1.15g | 2% |
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