Bulgur Pilaf with Onions and Tomato Juice

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

Yield:

8 servings (serving size: 1 cup)

Recipe from

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

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

Preparation

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.

Note:

Christine Datian, Las Vegas, Nevada,

December 2007
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