Lebanese Bulgur

Lebanese Bulgur

środa, 12 lutego 2014

Lebanese Bulgur

Time: 50 mins

Ingredients

• 1/3 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 cup bulgur
• 1 cup tomato, seeded and chopped
• 1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
• 1 tablespoon honey
• 1 tablespoon tomato paste
• salt and pepper
• 1 pinch cayenne (optional)
• 2 tablespoons chopped fresh parsley

Directions

• 1 Heat the oil in a medium saucepan over medium heat.
• 2 Add the onion and cook until lightly browned, about 3 minutes.
• 3 Add the garlic and cook for another minute.
• 4 Stir in the tomatos and basil, cooking 2 more minutes.
• 5 Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
• 6 Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
• 7 Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
• 8 Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
• 9 Turn off the heat and let sit for 10 minutes.
• 10 Sprinkle the parsley over the top.