Recipe Corner: Bulgur Pilaf with Browned Onions and Tomato Juice

1/4 cup fresh chopped flat-leaf parsley

Crushed red pepper flakes, Aleppo pepper

Preparation:

Melt the butter in a large saucepan over medium heat and sauté the onions for 5- 8 minutes or until lightly browned.   Add the vermicelli, toss, and cook for about 2 minutes.

Add the bulgur to the pan and cook for 1-2 minutes, tossing constantly.  Stir in the hot broth and remaining 6 ingredients (through the basil), and bring to a full boil.

Cover the pan, reduce heat, and simmer for 20 minutes or until all liquid is absorbed.  Before serving, stir in fresh chopped parsley and garnish with crushed red pepper flakes or Aleppo pepper to taste.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:  http://www.myrecipes.com/search/site/Datian