Bulgar with Vermicelli (Arishdaov Tzavari Yeghintz)

December 21, 2000
Web posted at: 11:19 a.m. EST (1619 GMT)
From "Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way"by Miriam Kasin Hospodar/ Dutton
Editor's note: A special thank you to cookbook author Miriam Hopodar, who was kind enough to take these pictures in her home and e-mail them to me for use with her recipes.

Editor's note: A special thank you to cookbook author Miriam Hopodar, who was kind enough to take these pictures in her home and e-mail them to me for use with her recipes.

Yield: 4 to 6 servings
An Armenian dish that is traditionally served as part of the Christmas Eve feast. The meal also includes creamed spinach.

• 3 tbsp ghee or butter
• 1/2 cup vermicelli, broken into 1 inch lengths
• 1 cup bulgar
• 2 cups vegetable stock or water
• 1 tsp salt (if using stock containing salt, reduce to 1/2 tsp)
• 1/4 cup toasted pine nuts (optional)

1. Melt the ghee or butter in a 1-quart saucepan. Add the vermicelli. Saute on a low heat, stirring constantly, until the pasta is golden-brown.
2. Add the bulgar and saute for 1 minute, stirring constantly.
3. Pour in the stock or water. Add the salt. Stir to distribute the grains and vermicelli. Bring to a boil. Cover, reduce the heat, and simmer until the liquid is absorbed and the grain is tender, about 20 minutes.
4. Remove from the heat and allow to stand, covered, for 5 minutes. Fold in the toasted pine nuts, if desired.