Preparation:
In saucepan, heat butter over medium heat. Cook onion for 7 minutes or
until golden brown. Add tomato, cook for 4 minutes. Stir in broth. Bring to
boil.
Stir in bulgar. Cover and cook for 5 minutes. Reduce heat and simmer,
covered, for 12 minutes or until tender and all broth is absorbed. Remove
from heat; let stand for 5 minutes.
Fluff with fork. Season to taste with salt and pepper. Stir in parsley.
serving size: 1/6 of recipe |
