Ingredients:

• 2 cups of pourgouri (Bulgur)
• 5-6 cups of chicken broth
• 1 cup of finely chopped tomatoes
• 1/4 cup of corn oil
• 2 medium size onions finely chopped
• 3/4 cup of vermicelli noodles
• Salt and pepper to taste

The ingredients given are to serve 5-6 people.
Adjust accordingly.

Method:

• Place the pourgouri (bulgur) in a strainer and wash well under running water.
• Prepare your chicken broth in a sauce pan and bring to boil.
• Heat up the oil in a deep non stick or thick stainless steel pan and sauté the finely chopped onions until they are translucent.
• In the meantime with another strainer, dip the vermicelli noodles into the chicken broth to soften and add it in the pan with the onions and fry gently.
• Add the chicken broth and bulgur in the pan with the onion and vermicelli noodles and bring to boil.
• Add the tomatoes, salt and pepper and stir.
• When it starts to boil, reduce the heat, cover the pan and simmer for about 20-25 minutes or until the broth is absorbed.
• Remove from the heat, uncover, place a thick kitchen towel over the pan and place the pan cover back on.
• Let it sit covered for about 10 minutes to absorb the steam.
• Place in a platter and serve hot.
• Pourgouri can be served as the Main Dish accompanied by Plain Yogurt, Fish, Kalamata Olives, Fetta Cheese, Vegetables or anything else you desire.
• Pourgouri Pilafi can also be served as a Side Dish.