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Prep 50 mins
Cook 30 mins
I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.
- In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
- meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
- Add onions to skillet and cook until tender, 3 to 4 minutes.
- Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
- Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
- Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
I wasn't too impressed with this dish when I first made it. But it seems to taste better after sitting awhile. Leftovers the next day were quite tasty, and I will definitely make this again.
I have made a very similar recipe for years. I make it in a large skillet, first browning the ground beef and chopped onion, draining the fat, and then adding the bulgur and twice as much hot liquid as bulgur. The bulgur cooks in about 15 minutes and I don't have to drain it. I don't like cilantro, but I often add mushrooms, black olives or use canned diced tomatoes instead of juiceand fresh tomato. If I have leftover white or red wine, I sometimes use that instead of lemon.
I loved this dish and so did the rest of my family, including my picky eater son. It has a nice exotic--yet familiar--flavor. I used diced canned tomatoes instead of fresh, and I added quite a bit more salt than was called for (to our taste). I also didn't bother putting it in a casserole, just kept it simmering on the stove for a bit. A simple, healthy one-dish meal for weeknights. Thanks for posting.