Recipe by: Sunny
This one’s a bit unusual, from a Cypriot cookbook.
1 small onion, finely chopped
1/2 cup vermicelli, crushed
2 cups water
2 cups orange juice
1 Tbsp lemon juice
large pieces of orange rind (well-scrubbed)
2 1/2 cups bulghur wheat
salt
I just threw everything into my ricecooker and programmed it for non-sticky rice.
Otherwise, sauté the onion, add vermicelli, add liquids and bring to a boil; add bulghur, turn heat low and simmer until all liquid is absorbed. Remove lid, cover with a clean towel and leave for 5 minutes before serving.