Bulgur Pilaf with Vermicelli

I had fine bulgur on hand, and this was one of the only recipes (other than kibbeh) that calls for fine. Its interesting in that you add vermicelli to the mix. The flavor is largely governed by the flavor of your onions and your broth. Mine was OK, but I thought it needed additional seasoning.

The real plus, though, is that this dish is almost entirely hands off. After sauteing the onion, you let it simmer (bulgur vermicelli and broth added), and then let it sit. That gives the cook time to attend to the other parts of the meal that require last-minute attention.