Quick, easy and rustic. Fry some chopped onion and when golden cook the chard a few minutes; add the pasta then the bulgur and 15 minutes later, the dish is done.
Serve as a side dish with a roast chicken or some fish. Could also be used as a side with a turkey or a ham for Christmas.
INGREDIENTS: 4 servings
- 1 1/2 cups of medium-grade bulgur (#2)
- 1 cup of vermicelli pasta (aka fideos), chopped up
- 8 ounces of chard, stems removed and reserved and leaves chopped into fine ribbons
- 1 large onion
- olive oil, as needed
- 1 tbsp of grape molasses (optional)
- 1 tsp of cumin
- 1/2 tsp of cinnamon
- 1 or 2 garlic cloves, chopped and mashed with a dash of salt
- Chop the onion fine and heat some olive oil in a pot; add the onions and fry over low heat until golden. Add the vermicelli noodles, cut up in little sticks of about one inch in length. Fry the noodles in the olive oil till golden-brown (watch them carefully). Add the bulgur to the pot and fry for a minute until the grains are coated with oil. Add the spices and the grape molasses (if using). Add 2 cups of water and a bouillon cube and bring to a simmer. Cover the pot and let the bulgur and pasta cook over medium heat for about 15 minutes. Uncover the pot, check to see if the grains are soft and chewy; if not, add a little water and continue the cooking for about 5 minutes. Serve.