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Pilaf with Vermicelli and Grits

Albena AsenovaAlbena Asenova
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842k3
Nadia Galinova
Translated by
Nadia Galinova
Pilaf with Vermicelli and Grits
Image: Albena Asenova
03/08/2021
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Preparation
5 min.
Cooking
30 min.
Тotal
35 min.
Servings
4
"Beautiful and delicious plate of pilaf with noodles and grits - a true feast for all of your senses"

Ingredients

  • grits - 1 cup
  • olive oil - 4 tbsp.
  • onion - 1 onion
  • leek - 1 stalk
  • noodles - 1 handful (Vermicelli)
  • tomato puree - 1/2 tbsp.
  • tomatoes - 1 grated tomato
  • vegetable broth - 3 cups
  • ground black pepper - 1/2 tbsp.
  • salt
measures

How to cook

Finely chop both types of onions and stew them in the heated olive oil. Once they softened, add the noodles.

Stir the mixture until the noodles become transparent.

Then add the grated tomato and tomato puree dissolved in a little warm water.

Stir briefly and add the washed grits. Shortly afterwards, pour the vegetable broth and season with salt and black pepper.

Once the pilaf has boiled, reduce the hob to the lowest possible temperature and cover the pot with a lid.

Let the pilaf simmer without removing the lid for about 20 minutes.

Then turn off the stove and do not open the pot for another 15 minutes - that way the grits will absorb all the liquid and will soften further.

The pilaf with noodles and grits is ready.

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