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

Christine Datian, Las Vegas, Nevada
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

236 calories; calories from fat 30%; fat 7.9g; saturated fat 4.6g; mono fat 2g; poly fat 0.6g; protein 6.8g; carbohydrates 37.3g; fiber 7.3g; cholesterol 19mg; iron 1.5mg; sodium 398mg; calcium 29mg.
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