Bulgur With Vermicelli
A simple and satisfying dish combining the nutty flavor of bulgur with the rich, caramelized taste of vermicelli. This bulgur with vermicelli pilaf is a versatile side dish that pairs well with a variety of main courses, adding a delightful texture and flavor.
Servings: 4 servings
Calories: 243kcal
Ingredients
- 1 cup Coarse bulgur #3 grain size
- ½ cup Vermicelli pasta crushed into small (not tiny) pieces
- 2 cups Water
- ½ teaspoon Salt or to taste
- ½ tablespoon Olive oil see notes.
Instructions
- Start by heating ½ tablespoon of olive oil in a saucepan over medium-high heat. Add ½ cup of vermicelli pieces and stir continuously until they turn a golden brown color. Be attentive, as vermicelli can quickly burn once it starts to change color.½ cup Vermicelli pasta, ½ tablespoon Olive oil
- Next, add 1 cup of coarse bulgur wheat to the caramelized vermicelli in the saucepan. Pour in 2 cups of water and add ½ teaspoon of salt. Stir everything thoroughly to combine. Bring the mixture to a boil with the lid on the saucepan. Once boiling, reduce the heat to medium and let it simmer for about 15 minutes, or until all the water is absorbed. Allow the pot to rest, covered, for an additional 5 minutes before serving the fluffy and aromatic pilaf warm.1 cup Coarse bulgur, 2 cups Water, ½ teaspoon Salt
Video
Notes
A combination of olive oil and butter (dairy free) can also be used to caramelize the vermicelli pasta. Use a ratio of 50:50 if you would like to do this.
Vermicelli bulgur can be eaten as an alternative to a side of rice.
Lebanese bulgur with tomatoes is another pilaf you would like.
Nutrition
Calories: 243kcal | Carbohydrates: 51g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 356mg | Potassium: 152mg | Fiber: 7g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 21mg | Iron: 1mg