Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pourgouri Pilaf (Cyprus)
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- #730
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons oil (olive, ground nut or sunflower)
1 medium onion, finely sliced
1 ounce vermicelli pasta
8 ounces pourgouri or boulgouri (cracked wheat)
1 1/2 cup chicken stock
salt and black pepper
directions
NOTE: Cracked Wheat Pilaf Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground. Pourgouri is available in fine and coarse grades.
Heat the oil in a heavy-based casserole and saute the onion for a couple of minutes until it softens but doesn't brown. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil.
Rinse the pourgouri under the cold tap, then add to the casserole. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed. Leave the pilaf to sit for 10 minutes before serving.
added by
nikibone
nutrition data
226 calories, 9 grams fat, 45 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
Is just regular cracked wheat the same thing?