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Bulgur Pilaf with Onions and Tomato Juice

Yield 8 servings (serving size: 1 cup)
"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

Nutrition Information

  • calories 236
  • caloriesfromfat 30 %
  • fat 7.9 g
  • satfat 4.6 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 6.8 g
  • carbohydrate 37.3 g
  • fiber 7.3 g
  • cholesterol 19 mg
  • iron 1.5 mg
  • sodium 398 mg
  • calcium 29 mg

How to Make It

  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.