2 ozs vermicelli (may used nested pasta) broken
3 cups whole wheat Bulgur (#3 coarse cracked wheat)
2 tbsps butter
2 tbsps olive oil
1/4 teaspoon allspice
4 cups chicken stock
2 tsps salt
fresh ground pepper
Heat butter & oil; brown vermicelli, stirring constantly. Add allspice, bulgur, salt, pepper and chicken stock. Bring to a boil. Cover & turn heat down to simmer. Cook until all liquid evaporates, about 20-30 minutes.
Notes: Delicious with lamb and Ratatouille.