Bulgur Pilaf with Onions and Tomato Juice

"This side is a savory complement to lamb, beef, or chicken. The ample yield allows for good leftovers." --Christine Datian, Las Vegas


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.


Christine Datian, Las Vegas, Nevada,

December 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note