Christine Datian's Bulgur Pilaf |
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 VegasYield: 8 servings (serving size: 1 cup)
Ingredients:
5 tablespoons butter½ medium onion, finely chopped
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 for garnish
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.
A special reminder: let the bulgur sit a few minutes after cooking for fluffier results.
From: Christine Datian, Las Vegas, Nevada, Cooking Light DECEMBER 2007
Looks delish!
ReplyDeleteI made this dish and it is FANTASTIC! Thank you, thank you, thank you!
ReplyDeleteI also just made this dish..it's perfect!
ReplyDelete