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Bulgur Risotto With Pumpkin

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Ingredients

Adjust Servings:
4 - 6 teaspoons olive oil
1 1/2 inches cinnamon sticks
1 medium onion, chopped
1/2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1/2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
1/2 cup coarse cut bulgar wheat
1/2 teaspoon salt
3/4 cup water or 3/4 cup vegetable broth

Nutritional information

85
Calories
41 g
Calories From Fat
4.6 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
294.2 mg
Sodium
10.7 g
Carbs
1.7 g
Dietary Fiber
2 g
Sugars
1.5 g
Protein
157g
Serving Size

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Bulgur Risotto With Pumpkin

Features:
    Cuisine:

    used pumpkin for this recipe, and I don't think it's my favorite type of winter squash. Maybe I would have liked it more if I'd used butternut or acorn... this was a good recipe, but a little bland. It needs some more spices, or maybe a little salt. Overall good though. Thanks.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Bulgur Risotto With Pumpkin, At first glance, the origins of this dish may be a bit confusing We associate risotto with Italia and the spices are North African Truth be told, the dish is actually from Cyprus Bulgur is a frequent menu item for me and I’m looking forward to trying this one as pumpkins become more readily available in the market The original recipe calls for a much larger amount of oil, I’ve reduced it to make this dish a little lighter Posted for the Zaar World Tour , used pumpkin for this recipe, and I don’t think it’s my favorite type of winter squash Maybe I would have liked it more if I’d used butternut or acorn this was a good recipe, but a little bland It needs some more spices, or maybe a little salt Overall good though Thanks


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    Steps

    1
    Done

    Place Oil in a Large Heavy Saucepan Over Medium High Heat. When the Oil Is Hot (not Smoking), Add the Cinnamon and Stir-Fry For 10 Seconds. Add the Onions and Cook For 2-3 Minutes Allowing the Onions to Color a Bit Around the Edges.

    2
    Done

    Add the Diced Pumpkin, Bulgur and Salt. Stir-Fry For 3 Minutes. Add Water or Broth, Stir and Bring to a Boil. Cover the Pot With a Lid and Reduce to a Low Simmer and Cook For 30 Minutes. Lift the Lid, Cover the Pot Quickly With a Clean Dishcloth, Return Lid to Pot. Remove from Heat and Let Stand For 15 Minutes.

    3
    Done

    Stir Gently Before Serving.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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