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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This hearty grain-and-noodle pilaf is based on a classic Cypriot dish called pilafi pourgouri. Nutty, nubby bulgur and bits of toasted vermicelli find delicious flavor companions in caramelized onion and tomatoes (we use canned for convenience) that have cooked down until jammy and concentrated. A portion of the onion-tomato mixture simmers into the grain and noodles so the pilaf is seasoned throughout. The rest is spooned on as a garnish, along with yogurt for a little creaminess and parsley and mint for fresh, grassy notes. If you cannot find vermicelli (it’s sometimes sold in nests), capellini or even angel hair pasta work well. Serve this as a light main or as a side to grilled or roasted lamb.
tablespoons extra-virgin olive oil, divided, plus more to serve
ounces vermicelli or capellini, broken into rough 1-inch pieces (about 1 cup)
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