Ingredients
-
4 - 6
-
1 1/2
-
1
-
1/2
-
1/2
-
1/2
-
3/4
-
-
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
