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.
  
  kitpatH Nov97
  
  Recipe