Friday, September 9, 2011

Janice's Bulgur with Fresh Basil and Tomatoes

Loved this! If you've never tried bulgur, this is an tasty recipe to start with. The nutrition facts can be found at Calorie Count! Hint - this dish was super awesome the next day. When freshly prepared it was slightly juicy and tasty with more of a consistency you would find in grits (only with flavor). The next day the juice completed the absorbing but it was still moist and the texture was more like rice. Just wonderful!

Bulgur with Fresh Basil and Tomatoes


2 T olive oil
1/2 small onion, chopped
4 small or two large garlic cloves, minced
1/4 cup fresh basil, rinsed and torn
1 cup bulgur
1 cup tomatoes, chopped
1 1/2 cups vegetable broth
1 t honey (then to taste)
1 T tomato paste
fresh cracked black pepper to taste
1/4 t cayenne
2 T fresh parsley, chopped


Heat oil in a medium pan until shimmering. Saute onion til it begins to caramelize (about 6-8 minutes), add the garlic and saute another minute or two. Stir in the chopped tomato and cook a few more minutes.

Stir the bulgur. Add the broth and remaining seasonings except the parsley, and cook on low covered for about a half hour or until all liquid is absorbed.

Remove from heat and leave covered for 10 minutes or so. Stir, plate, and sprinkle with parsley.


If you prefer, use as many pearl onions as you want instead of chopped onion!

1 comment:

  1. I tried this recipe over the weekend and it was really good. My husband and son, (to my surprise) commented that they wanted to me fix it again soon.