Ingredients:
1 cup bulgur
1 1/2 cups cold water
1 lb lean ground beef
2 medium onions, chopped
1/2 cup fresh cilantro or 1/2 cup parsley, finely chopped
1 tablespoon fresh dill weed, chopped
1/4 teaspoon salt
pepper
4 medium tomatoes, chopped
1/2 cup canned low-sodium V8 juice
2 tablespoons fresh lemon juice
Directions:
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.
Servings: 6
Time preparation: 50 min.
Time total: 80 min.