Bulgur and Ground Beef Casserole |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good. Ingredients:
1 cup bulgur |
1 1/2 cups cold water |
1 lb lean ground beef |
2 medium onions, chopped |
1/2 cup fresh cilantro or 1/2 cup parsley, finely chopped |
1 tablespoon fresh dill weed, chopped |
1/4 teaspoon salt |
pepper |
4 medium tomatoes, chopped |
1/2 cup canned low-sodium v8 juice |
2 tablespoons fresh lemon juice |
Directions:
1. In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
2. meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
3. Add onions to skillet and cook until tender, 3 to 4 minutes.
4. Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
5. Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
6. Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
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