Side Pannel
Bulgur Noodles with My Grandmother's Onions
Bulgur Noodles with My Grandmother's Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 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; (*)
Directions
(*) 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
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
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