Bulgur Wheat with Tomato
1/4 cup extra-virgin olive oil or virgin sesame oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp. tomato paste
3 oz. fine vermicelli, broken into 4 pieces
(about 40 sticks whole vermicelli)
1/2 lb. bulgur wheat (approximately 1 1/4 cups)
2 tsp. kosher salt, plus more to taste
2 1/2 cups chicken broth
5 medium tomatoes, finely chopped
3 tbsp. roughly chopped parsley
Freshly ground pepper to taste
1. Heat oven to 400º. Heat the oil over medium-high heat in a heavy-bottomed 5-quart dutch oven. Add the onions and cook until soft, about 10 minutes; add the garlic, stirring frequently, until the garlic turns golden, about 3 minutes. Add the tomato paste and brown, stirring occasionally, about 5 minutes. Add vermicelli and bulgur, stirring frequently, and cook until the wheat smells toasted, about 5 minutes. Add salt, broth, and chopped tomatoes. Stir once to combine, cover, and bring to a boil over high heat.
2. Transfer the bulgur mixture to oven and cook, covered, until the bulgur is tender and fluffy, about 25 minutes. Transfer to a cooling rack and let rest, covered, for 10 minutes. Uncover and fluff with a fork. Season with salt and pepper to taste and serve with chopped parsley strewn over top.