Lebanese Bulgur
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onions, chopped1/3 cup Olive Oil 2 clove Garlic, minced 1 tbsp Basil 1 cup, chopped Tomatoes 1.5 cup Chicken Broth 1 cup Bulgur, dry 1 tbsp Honey 1 tbsp Tomato Paste Pinch of Cayenne Pepper (Ground) Salt and pepper
Heat the oil in a medium saucepan over medium heat.
Add the onion and cook until lightly browned, about 3 minutes.
Add the garlic and cook for another minute.
Stir in the tomatoes and basil, cooking 2 more minutes.
Stir the bulgur into the tomato mixture, making sure that the bulgur is well-coated.
Stir in the hot broth, reduce the heat to low, and cook, covered, for 5 minutes.
Add the honey, tomato paste, salt, pepper, and cayenne to the bulgur mixture.
Continue to cook, covered, until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
Turn off the heat and let sit for 10 minutes.
Sprinkle parsley over the top.
Serving Size: 6 1/2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EICARTB.
Add the onion and cook until lightly browned, about 3 minutes.
Add the garlic and cook for another minute.
Stir in the tomatoes and basil, cooking 2 more minutes.
Stir the bulgur into the tomato mixture, making sure that the bulgur is well-coated.
Stir in the hot broth, reduce the heat to low, and cook, covered, for 5 minutes.
Add the honey, tomato paste, salt, pepper, and cayenne to the bulgur mixture.
Continue to cook, covered, until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
Turn off the heat and let sit for 10 minutes.
Sprinkle parsley over the top.
Serving Size: 6 1/2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user EICARTB.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 11.4 g
- Cholesterol: 1.3 mg
- Sodium: 282.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.2 g
- Protein: 3.9 g
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