"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.


INGREDIENTS
* 1 medium onion, chopped
* 1/2 cup bulgur*
* 1/2 cup uncooked long grain rice
* 1/2 cup uncooked broken vermicelli (1-inch pieces)
* 2 tablespoons butter or stick margarine
* 1 can (14-1/2 ounces) beef broth
* 1/3 cup water
* 1/4 teaspoon dried oregano

SERVINGS 6
CATEGORY Lower Fat
METHOD Other stovetop
PREP 10 min.
COOK 20 min.
TOTAL 30 min.


DIRECTIONS
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. Yield: 6 servings. Editor's Note: Look for bulgur in the cereal, rice or organic food aisle of your grocery store.

NUTRITIONAL INFO
Nutritional Analysis: One serving (3/4 cup) equals 183 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 282 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.