Ingredients
1 (16 oz) can tomatoes
1/2 cup minced onion
2 bouillon cubes
1/2 cup chopped parsley
1/4 cup butter
1 cup bulgar wheat
1/4 cup hot water
Preparation
Drain tomatoes, reserving juice. Melt butter and add onions. Saute until tender. Add bulgar wheat and brown 1 minute until golden colored. Put in casserole dish. Dissolve bouillon cubes in hot water. Add enough water to reserved tomato juice to make 2 cups liquid and combine with bouillon, Pour over wheat mixture along with parsley and tomatoes. Cover. Bake 350 degrees for 45 minutes. Remove cover, stir and bake uncovered 5 minutes longer.
