Ingredients
1 medium onion, chopped1/2 cup bulgur1/2 cup uncooked long grain rice1/2 cup uncooked broken vermicelli (1-inch pieces)2 tablespoons butter1 can (14-1/2 ounces) beef broth1/3 cup water1/4 teaspoon dried oregano
Preparation
In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
