Ingredients:
(Serves 4-6)
1 ½ cups burghul wheat
1 onion – finely diced
1 tin crushed tomatoes
olive oil – enough to cover the base of your pan
salt to taste
¾ cup angel hair pasta
1 cup chicken stock
water
thick Greek style yoghurt to serve
Method:
1. In a heavy based pan add enough olive oil to cover the base of the pan and enough to gently sauté the onion. Then add the burghul wheat, stirring constantly to make sure the burghul wheat has been covered with the oil and to gently fry it. This should take no longer than a minute.
2. Add stock (you will hear it sizzle), tin of tomatoes, 1 cup water and season. Stir and put a lid on. As the burghul cooks it will absorb the liquid and should triple in size. Keep an eye on it (medium heat) and stir it occasionally as it can stick to the bottom of the pan. If the liquid is running low and the wheat is not cooked, keep adding water till it absorbs it – a bit like cooking a risotto.
3. When the burghul is nearly cooked, make sure it’s a bit wet, add your angel hair pasta and stir it through. Remember pasta absorbs water also. If it is almost done and still a little wet, turn the heat off, put the lid back on and allow it to sit for about 10-15 minutes.
4. Serve hot as a side with meat or as a meal by itself. Add a dollop or two of yoghurt and serve with a nice Greek salad.