Bligouri

Bligouri

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

Bligouri (coarse cracked wheat) has a lovely nutty flavour and an interesting texture and I often serve it with meat dishes as a change from rice. Alternatively, I’ll cook it with chicken stock, add some fresh tarragon and serve it with a roast chicken dinner.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1/2 onion, diced
1 garlic clove, finely chopped
200g bligouri
1/2 teaspoon salt
500ml water, boiling

Method

  1. Heat the oil in a heavy-based saucepan. Add the onion and garlic and sauté until golden. Add the bligouri and stir in the salt. Pour on the boiling water and stir briefly. Lower the heat to a gentle simmer then cover the saucepan and cook for about 15 minutes until all the liquid has been absorbed.

Variations

  • 1. Stir in ½ cup chopped roasted walnuts and ½ cup parsley leaves to the cooked bligouri.

    2. Cook the bligouri with 250 ml boiling water. When absorbed, add 250 ml tomato purée and cook for 5 minutes. Stir in ½ teaspoon minced chilli and ½ cup chopped coriander leaves before serving.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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