Fluffy Bulgur Pilaf
This is a simple fluffy bulgur pilaf recipe: bulgur is toasted with vermicelli and oil in a pot, then boiling water, Maggi, and salt are added. Cover and cook for 5 to 7 minutes. Then add ghee and let the bulgur stand for 5 minutes to absorb the flavor, adding a little water if needed.
A simple bulgur preparation cooked so the grains stay light and separate.
Like a rice pilaf, but made with bulgur.
Ingredients
- 1 cup Coarse bulgur
- 1/2 cup Vermicelli
- 2 cups Water
- 1/4 cup Oil
- 1 tablespoon Ghee
- 1 cube Maggi cube
- 1 teaspoon Salt
Instructions
- In a pot, bring the water to a boil.
- In a pot, add the bulgur and stir it with the oil until toasted.
- In the same pot, add the boiling water.
- In the same pot, add the Maggi cube and salt.
- In the same pot, cover the mixture and leave it over the heat until cooked, for 5 to 7 minutes.
- In the same pot, if the water dries up and the bulgur remains hard, add an additional 1/4 cup of water or a second splash of water.
- In the same pot, add the ghee and stir it into the bulgur.
- In the same pot, turn off the heat and leave it for 5 minutes so it absorbs the flavor of the ghee.