Bulgur Pilaf with Vermicelli (Potato)

Hello Dear Friends,

The last recipe of the week is my favorite bulgur pilaf with string vermicelli it happened. This rice, which is so delicious that you don't need to add tomato paste, is especially good with meat and vegetable dishes. I gave you the recipe yesterday. purslane with minced meat and one of them :)

Now that we can find bulgur with noodle and rice in the markets, there is no need to roast the vermicelli beforehand and prolong the process. There is a saying in some programs that "there is something made here". That's exactly it :)

I like to add some potatoes to bulgur pilaf, I think it adds flavor to its flavor, but you can add it if you want. The most important rule that you should follow while preparing pilaf is not to be surprised by the one-to-two measure. In other words, if you are using 1 glass of bulgur, you should definitely use 2 glasses of boiling water.

until the month of Ramadan to iftar tables I will try to share practical and satisfying recipes that will add flavor.
Love…

Ingredients for Bulgur Pilaf with Vermicelli (with Potatoes) Recipe

• 1 glass of bulgur wheat with vermicelli
• 1 small onion
• 1 medium potato
• 2 glasses of hot water (better if it is 1 glass of broth)
• 3 tablespoons of olive oil
• Salt

How to Make Bulgur Pilaf with Vermicelli (with Potatoes) Recipe?

1. Chop the onion for edibles, cut the potatoes into cubes the size of backgammon dice.
2. Take the olive oil in the pan, add the potatoes and some salt and fry for 1 minute.
3. Add the onion to the potatoes and continue frying until the onion turns slightly pink.
4. Add the bulgur wheat with vermicelli to the pink onions and mix.
5. Add the hot broth to the bulgur and close the lid.
6. Cook on medium heat until bubbling, after boiling, on low heat until the water is gone.
7. Cover the cooked rice and let it brew for 10-15 minutes, then serve.