RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Bulgur and Vermicelli Pilaff - meat, pareve
This is from the menu which Evelyn Rose offered last year in the Jewish Chronicle, UK (September 19, 1997). It's interesting to see how what she considers traditional varies to some degree from the kinds of things we have been posting and discussing. She writes: "For Rosh Hashanah this year, I have devised a menu that features the familiar foods of this festival — melons, grapes, apples, peaches and chicken — but in a less familiar guise. The whole meal translates these much-loved traditional foods into a contemporary idiom, reflecting the way we cook — and eat — these days." BULGUR AND VERMICELLI PILAFF ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6-8. Keeps 3 days under refrigeration. Freezes 3 months. Very simple and satisfying. 1 large onion, finely chopped 3 Tablespoons oil 9 oz. (250 g) bulgur (cracked wheat) 3 oz (75 g) vermicelli (very fine pasta) 22 fl oz. (625 ml) (approx.) hot chicken stock [or vegetarian stock] 1/2 teaspoon salt 15 grinds black pepper Sauté the onion in the oil until soft and golden. Add the vermicelli broken into short lengths, then stir around in the onion for a further 3 minutes. Add the bulgur, salt and pepper and continue to cook for a further 3 or 4 minutes. Finally add enough of the hot stock barely to cover the mixture. Cover and simmer until the stock has almost been absorbed — about 10 minutes. Taste to ensure the bulgur is tender; if not add the remaining stock, cover and simmer for a further 2-3 minutes. Take off the heat, cover the pan with a tea towel under the lid, and stand for 10 minutes. Reheats well, particularly in the microwave. Evelyn Rose -- "Table Talk" www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm
