Pourgouri Pilaf

==Ingredients==
* 2 tablespoons oil (olive, ground nut or sunflower)
* 1 medium Onion, finely sliced
* 1oz (25g) vermicelli
* 8oz (250g) pourgouri or boulgouri (cracked wheat)
* 1 1/2 glasses (300ml) chicken stock
* salt and black pepper
== Directions ==
# 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 pilafi to sit for 10 minutes before serving.
Category:Bulgur Recipes
Category:Cypriot Appetizers
Category:Cypriot Recipes
Category:Pilaf Recipes
Category:Recipes that need photos
Category:Vermicelli Recipes