Serves: 6-8 side dishes





1 cup dried Vermicelli, broken in pieces about 1” in length


3 tablespoons unsalted butter, divided into tablespoons


½ cup rice


½ cup coarse bulgar wheat


4 cups chicken or vegetable stock


½ cup minced onions


¼ teaspoon salt


½ cup peeled, seeded and minced Roma tomato


½ cup toasted slivered almonds or pine nuts





Melt 2 tablespoons of butter in a frying pan over medium heat.


Add vermicelli, rice and bulgur. Stir continuously until lightly toasted.



Chef’s Note: Do not rush the toasting process or the pasta/rice will taste burnt.



Remove from frying pan and and reserve in a bowl.


Add remaining tablespoon of butter to the frying pan.


Add onions, sprinkle with salt and saute over medium heat until translucent. Stir occasionally.


Return pasta, rice, and bulgar wheat to frying pan.


Add stock.


Reduce heat to low. Cover and simmer for 20 minutes.




Chef’s Note: Do not lift the lid during this process.




Remove lid. Add tomato.


Remove pan from heat.


Cover frying pan with a cotton kitchen towel.  Place lid over top of towel. Let sit for 10 minutes.


Stir in nuts, reserving a few to sprinkle over the top.


Plate and garnish with reserved nuts.