Pourgouri Pilaf

Ingredients

 * 2 tablespoons oil (olive, ground nut or sunflower)
 * 1 medium Onion, finely sliced
 * 1oz (25g) vermicelli
 * 8oz (250g) pourgouri or boulgouri (cracked wheat)
 * 1 1/2 glasses (300ml) chicken stock
 * salt and black pepper

Directions

 * 1) Heat the oil in a heavy-based casserole and saute the Onion for a couple of minutes until it softens but doesn't brown.
 * 2) Stir in the vermicelli, breaking it with your hands. Continue to fry with the Onion for a couple of minutes until it begins to absorb the oil.
 * 3) Rinse the pourgouri under the cold tap, then add to the casserole.
 * 4) Add the stock and seasoning. Cover and simmer gently for 8–10 minutes or until all the stock is absorbed.
 * 5) Leave the pilafi to sit for 10 minutes before serving.