Ingredients
-
1/3
-
1
-
2
-
1
-
1
-
1
-
1 1/2
-
1
-
1
-
-
-
-
-
-
Directions
Lebanese Bulgur,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.,I think the oil is heavy, I strained it off in the end. next time I will try 1/3 to 1/2 I think that will improve the recipe. I have been to Lebenon and dont remember too much oil in the food I ate. I like this recipe particularly because it is vegan so I think it is worth pursuing to get the right balance/,Use only enough oil necessary to saut the onions and garlic. 1/3 of a cup of olive oil is way too much. Having made it both ways, I can say that the oil is not missed.
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Steps
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1
Done
|
Heat the Oil in a Medium Saucepan Over Medium Heat. |
|
2
Done
|
Add the Onion and Cook Until Lightly Browned, About 3 Minutes. |
|
3
Done
|
Add the Garlic and Cook For Another Minute. |
|
4
Done
|
Stir in the Tomatos and Basil, Cooking 2 More Minutes. |
|
5
Done
|
Stir the Bulgur Into the Tomato Mixture, Making Sure That the Bulgur Is Well Coated. |
|
6
Done
|
Stir in the Hot Broth, Reduce the Heat to Low and Cook, Covered, For 5 Minutes. |
|
7
Done
|
Add the Honey, Tomato Paste, Salt, Pepper and Cayenne to the Bulgur Mixture. |
|
8
Done
|
Continue to Cook, Covered Until the Bulgur Is Tender and All the Liquid Has Been Absorbed, About 25 Minutes. |
|
9
Done
|
Turn Off the Heat and Let Sit For 10 Minutes. |
|
10
Done
|
Sprinkle the Parsley Over the Top. |
