Bulgur Pilaf with Tomatoes, Onions, and Yogurt
2 Tbsp olive oil
1 medium onion, chopped
4 Roma tomatoes, grated, or 8 oz crushed tomatoes
2 cups bulgur
3 cups boiling chicken broth
1 tsp salt
Heat oil in frying pan and saute onion till soft, about 10 minutes. Add tomatoes and simmer 10 minutes (less time if they were canned tomatoes). Add bulgur and salt, stir well, then add boiling broth. Cover and simmer about 15 minutes, till bulgur is soft. Remove from heat, stir well, and let sit 5-10 more minutes before serving with yogurt. This is also from Mediterranean Grains and Greens by Paula Wolfert.