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Bulgur Pilaf with Vermicelli
- 2 cups fine bulgur
- 1 cup of noodles
- 3 tablespoons vegetable oil
- salt
- Take oil in a saucepan.
- Put the noodles and cook until the color returns.
- Stir at the bulgur later.
- Put the salt, and cook another 2 minutes.
- Add boiling water to over 1.5 finger will pass.
- Turn down when it starts to boil gold immediately.
- On low heat, leave to cook with the lid closed.
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