Bulgur Pilaf with Onions and Tomato Juice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This side is a savory complement to lamb, beef, or chicken. The ample yield allows for good leftovers. -Christine Datian, Las Vegas Ingredients:
5 tablespoons butter |
3 cups chopped onion |
3/4 cup crushed uncooked vermicelli |
2 cups uncooked bulgur |
2 cups hot fat-free, less-sodium beef broth |
1 cup water |
1 cup tomato juice |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon dried basil |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion to pan, and sauté for 10 minutes or until lightly browned. Add vermicelli to pan; cook for 2 minutes. Add bulgur to pan, and cook for 1 minute, stirring constantly. Stir in broth and next 6 ingredients (through basil), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in parsley.
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