Bulgur noodles with my grandmother's onions
Last updated 6/12/2012 1:11:20 AM. Recipe ID 38795. Report a problem with this recipe.
Title: Bulgur noodles with my grandmother's onions
Categories: Beans grain, Vegetarian, Heaven
Yield: 6 Servings
3 tb Olive oil; (3 to 4)
4 c Minced onion
Salt; to taste
1 1/2 c Spaghetti; or vermicelli,
-break into pieces
1 1/2 c Bulgur; coarse grain
2 1/2 c Vegetable bouillon; (*)
(*) Better than bouillon or Natural Gourmet, etc. (*) Break the
spaghetti into 1.5-inch pieces
Heat 2 tablespoons of the oil in a medium-sized skillet. Add 3 cups
of the minced onion, and cook them over high heat, stirring
occasionally. After about 10 minutes, salt the onions lightly and
turn the heat to medium-low. Keep them cooking while you proceed.
Heat another tablespoon of oil in a heavy nonstick sauté pan or Dutch
oven. Add the remaining cup of onion and cook over medium heat,
stirring, for about 5 minutes. Add the spaghetti or vermicelli, and
sauté for about 10 minutes. You might need to drizzle in small
amounts of additional oil if it begins to stick.
Add the bulgur to the pasta and stir for a few minutes, then pour in
the broth. Bring to a boil, cover and lower the heat to a simmer.
Open the lid after about 15 minutes, and fluff from the bottom of the
pan with a fork. Cover again, and cook for about 10 more minutes.
Leaving the cover on, remove the pan from the heat and let sit for
about 10 minutes longer. (By the way, the panful of onions has been
slowly cooking away this entire time, right? Just checking.)
Transfer the bulgur mixture to a bowl, fluff with a fork and add salt
to taste. Finally, remove the panful of onions from the stove and
scrape every last bit into the bulgur and noodles. Stir until well
combined and serve right away. This also tastes good warm or at room
temperature. In fact, it's very hard to stop eating at any
temperature. Makes 6 cups. PER SERVING: 347 cals, 9.3 g fat, 23.4%
"If you want to get your kids to eat more whole grains, this might be
the way to go. In this dish, bulgur and spaghetti are sautéed
together with onions, then steamed until tender and enhanced with
extra fried onions."
* You'll need two pans for this, a medium-sized skillet to cook the
onoin topping, and a large, deeper one for the bulgur and noodles.
* The onion enhancement gets a head start, then cooks mostly by
itself, with just an occasional stir from you. The bulgur and noodles
cook fairly independently, also, making this an easy, light-work dish.
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