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Lebanese Bulgur

5.0(28)

This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.

by Geema·published 2006-07-20

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Grains

Servings

(4–6)

Total time

50 min

prep 50 min

Calories / serving

320 kcal

Ingredients (12)

serves

1/3 cup olive oilolive-oil
1 onion, choppedonion
2 garlic cloves, mincedgarlic
1 teaspoon dried basilbasil
1 cup bulgurbulgur
1 cup tomatoes, seeded and choppedtomato
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
1 tablespoon honeyhoney
1 tablespoon tomato pastetomato-paste
salt and peppersalt-and-pepper
1 pinch cayenne (optional)cayenne
2 tablespoons chopped fresh parsleyparsley

Instructions (10 steps)

01Heat the oil in a medium saucepan over medium heat.
02Add the onion and cook until lightly browned, about 3 minutes.
03Add the garlic and cook for another minute.
04Stir in the tomatos and basil, cooking 2 more minutes.

05Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.

06Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.

07Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.

08Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.

09Turn off the heat and let sit for 10 minutes.

10Sprinkle the parsley over the top.

Nutrition (per serving)

Calories: 320 kcal
Protein: 5 g
Fat: 19 g
Saturated fat: 3 g
Carbs: 37 g
Fiber: 8 g
Sugar: 7 g
Sodium: 43 mg
Cholesterol: 0 mg

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