Bulgur Rice with Barley Noodles

Hello Dear Friends,

In the past years, bulgur with vermicelli had begun to be sold in markets. I made bulgur pilaf from these bulgur for a long time. It even became one of the most favorite pilafs of the house :) While I was preparing something for iftar the other day, very few barley vermicelli left in the jar caught my attention. From barley noodle soup with tomato rice I just caught my eye because I love it so much :)

We are two people, but with the noodle I have in my hand, bulgur pilaf came out for 4 people. We ate it with lots of garlic yogurt and pickles for 2 days :)

I love the mixture of butter and olive oil in pilafs. You can use only olive oil or only butter if you wish. Also, to enhance the flavor of the rice. Meat Water,  chicken water or vegetable broth you can use.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :)

Love…

Ingredients for Bulgur Pilaf with Barley Vermicelli

• 1 tablespoons of butter
• 2-3 tablespoons of olive oil
• 1 small onion
• 1 meal spoon tomato paste
• 1 tea glass of barley noodle
• 2 teaspoons of bulgur wheat
• 6 tea glasses of water (meat, chicken or vegetable stock)
• salt
• black pepper

How to Make Bulgur Pilaf with Barley Noodles Recipe?

1. Put the butter and olive oil in a medium saucepan. Add the finely chopped onion and 1 tea glass of barley vermicelli on top and fry the vermicelli and onions until they turn pink.
2. Add the garlic and fry until completely mixed. Add the bulgur and fry for 1 more minute.
3. Carefully add all of the hot water (meat, chicken or vegetable stock) to the pot and cover the pot with stirring.
4. Cook the rice on medium heat until the water is absorbed. Let the cooked rice rest for 10-15 minutes with the lid closed and serve.