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Cypriot Bulgur Recipe
Posted By archives On May 2, 2010 @ 4:11 pm In Pasta,Rice and Grains | No Comments
Recipe by: Sunny
This one’s a bit unusual, from a Cypriot cookbook.
1 small onion, finely chopped
1/2 cup vermicelli, crushed
2 cups water
2 cups orange juice
1 Tbsp lemon juice
large pieces of orange rind (well-scrubbed)
2 1/2 cups bulghur wheat
I just threw everything into my ricecooker and programmed it for non-sticky rice.
Otherwise, sauté the onion, add vermicelli, add liquids and bring to a boil; add bulghur, turn heat low and simmer until all liquid is absorbed. Remove lid, cover with a clean towel and leave for 5 minutes before serving.
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