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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.8g
  • Carbohydrate: 37.3g
  • Fiber: 7.3g
  • Cholesterol: 19mg
  • Iron: 1.5mg
  • Sodium: 398mg
  • Calcium: 29mg

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

  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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