Bulgur Pilaf with Vermicelli, and Meat or Cauliflower

The traditional version of this recipe makes a glorious side dish, but if you add protein and vegetables it becomes a meal in itself. Serve with a big salad or just before the resting time in Step 3, toss in any chopped tender green, like spinach or arugula, and let the leaves steam a bit right in the dish. If you don’t have vermicelli on hand, this is a great opportunity to use up any pasta odds and ends like penne, ziti, or shells; put whatever you have in a plastic bag and break them up with a skillet or rolling pin.

2 tablespoons olive oil

¼ to ½ pound ground lamb, beef, turkey, or chicken; or 1 small head cauliflower, cored and roughly chopped

Salt and freshly ground black pepper

1 pound of any fresh mushrooms, sliced

2 medium onions or 1 large onion, chopped

½ cup vermicelli, preferably whole wheat, broken into 2-inch-long or shorter lengths, or other pasta

1 cup coarse-or medium-grind bulgur

1 tablespoon tomato paste (optional)

2¼ cups vegetable stock, or water, heated to the boiling point

¼ cup chopped fresh parsley leaves, for garnish

1 Put the oil in a large skillet or saucepan that can later be covered and turn the heat to medium. Add the meat or cauliflower, sprinkle with salt and pepper, and cook, stirring occasionally to break it up, until browned all over, about 10 minutes. Remove from the pan and spoon off all but a couple tablespoons of the fat.

2 Put the pan over medium-high heat. Add the mushrooms and onions; cook, stirring, until everything is soft, about 5 minutes. Add the vermicelli and the bulgur and cook, stirring, until coated with butter or oil. Return the meat or cauliflower to the pan and add all the remaining ingredients. Turn the heat to low, and cover. Cook for 10 minutes.

3 Turn off the heat and let the mixture sit for 15 minutes more. Taste and adjust the seasoning, fluff with a fork, and serve, garnished with a sprinkling of parsley.