PLIGOURI

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Pligouri is a form of processed wheat found in Greece. The closest

equivalent in the West is bulgur. In Greece it comes in two grades,

coarse and fine. It is a wonderful alternative to rice.

 

1-2 onions, finely chopped

1/4 cup olive oil

3-4 cups boiling water

2 cups pligouri or bulgur (fairly coarse)

 

Saute the onion in olive oil until transparent or, for a richer

flavour, until caramel-coloured.

Take the water off the boil, add it to the onion with salt and

pepper, and then add the pligouri or bulgur. Stir in well; reduce the

heat to a low simmer, and cook until tender, about 30 minutes.

Or:

Saute the onions in the olive oil, and then add the bulgur and cook,

stirring, for 10 to 20 minutes. Then add the boiling water. When this

has been absorbed, remove from heat, cover tightly, and set aside for

about 30 minutes, or until tender.

Serves 6