Bulgur Pilaf ( Pourgouri )

Greek Bulgur Pilaf

This is another family favorite. I think of it as the Greek alternative to the American Macaroni and Cheese. WAY healthier, but still that nice simple dish that Moms cook for kids when they want something basic and comforting. And, it's loved by people of all ages, and served in lots of restaurants.

There are two ways to make it - classic and my shortcut method. I'll share both here. Either way, the dish takes about the same amount of time as a meal from the boxed-pasta-or-rice-dinner-aisle in the grocery.

Bulgur Pilaf

Saute till translucent

2 tsp to 4 tablespoons oil (your choice how much to use)

1 or 2 onions, diced

Add and saute till golden brown

3oz (75g.) vermicelli, broken (about 3/4 cup - broken spaghetti will do in a pinch)

Add and bring to a boil

2 C Bulgur *

4 c cups water

1 large crumbled bouillon cube or 1 Tablespoon bouillon powder

1 can (15 oz) diced tomatoes, with juice (or equivalent fresh diced)

salt and black pepper

Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.

Remove from heat and allow to stand 10 minutes. Fluff with a fork

Serve with lots of raw, chopped veggies

Shortcut Bulgur Pilaf

Saute (this step may be skipped if desired - the toasted pasta is a nice touch, but not absolutely vital)

1 teaspoon oil

3 ounces broken vermicelli or broken spaghetti (about 3/4 cup)

Add

2 cups Bulgur*

4 cups water

3 cups Yachni Sauce

Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.

Remove from heat and allow to stand 10 minutes. Fluff with a fork

Salt and Pepper to taste.

Serve with lots of raw, chopped veggies

Tips for dining with omnivores: This dish goes very well with a dollop of Greek yogurt on top. It also may be used as a starchy side-dish for any meat meal.

*Some information on Bulgur: Bulgur is often thought of as interchangeable with Cracked Wheat. I actually thought that was the case till I did some research recently when my Bulgur Pilaf was sticky. Bulgur is parboiled and dried before packaging, Cracked Wheat is not. Which means that Bulgur can be soaked instead of cooking when making dishes like Tabbouleh. Cracked Wheat should be cooked, and has a longer cooking time than does Bulgur. From my observation, it is also more likely to end up a little sticky (similar to the way long grain rice can be if cooked improperly). This recipe uses Bulgur, but Cracked Wheat may be substituted in a pinch - see pictures below with captions.

Here is a canister of Bulgur (on the bottom) with Cracked Wheat (on the top).

I experimented with Toasting the Cracked Wheat to give it some of the
Pre-cooked quality that Bulgur has. I stirred it in the dry skillet over medium-high
heat till it seemed toasted (probably about 15 minutes). It did seem to work more nicely in my recipe after
I did this : ) I imagine toasting in the oven would also work, but I did not experiment with that.

This is being shared on
Food on Friday 

Moujendra ( Mejadra ) in the Slow Cooker - or not!

Mounjendra is comfort food in our house. It was the first multi-ingredient dish I ever served my daughter when she was first eating solid foods - and it was what she wanted for her birthday dinner this year. (Her other declared favorite is Pizza : )

I really like making it in the slow cooker, since it requires no stirring or watching and the lentils don't become mushy from stirring.

Moujendra

Rinse & Sort & Place in Slow Cooker (or pot)

Onions should be toasty brown before adding to lentils.
If you like, you can make lots of these onions & freeze them for
adding to various dishes as needed.

1 # lentils (2 1/2  cups)

8 cups water
1  ¼ cups long grain brown rice (short grain rice is not good here - will make gluey dish. White rice may be used, but must be added about 1/2 way thru cooking time to avoid over cooking)
2 chopped, browned onions

Cover & cook on high till done – about 1 ½ hours if boiling water is used to start,

 or 2 ½ to 3 hours if starting with cold water.

If cooking in a pot on the stove top, simmer, stirring occasionally for about 45 minutes.

This dish is done when lentils & rice are tender. If there seems to be a little too much liquid when lentils are tender, it will be absorbed if you let it stand for a bit after turning off the heat.

 

Salt generously (I use nearly a Tablespoon of salt) & Serve

 

We like to serve this dish with a large dish of chopped, raw veggies to serve over the top. Each bite of lentils is combined with a bite of veggies.

Tip for dining with Omnivores: This is a very filling, hearty dish all by itself. But, if you desire, you can serve a tray of summer sausage and cheese alongside for Omnivores.

 

 

A typical dish of veggies for topping Moujendra or Pilafs.