1 tablespoon butter blend

⅓ cup vermicelli, fine egg noodles, or birds nest pasta. Break into bite-sized pieces.

1 cup coarse bulgur (cracked wheat)

2 cups hot reduced-sodium chicken or vegetable broth

Garnish: chopped parsley or paprika

1. In a 3-quart pot melt the butter blend. Add the vermicelli and stir constantly over medium-high heat until brown. Watch carefully to not burn.

2. Add bulgur and hot broth. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.

3. Remove from heat and let sit for several minutes before serving. 

Garnish: Sprinkle chopped parsley or paprika for color.

© Mary Hunt

1/14/22