Bulgur Pilaf with Onions and Tomato Juice

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.