Spiced Bulgur with Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup boiling water
- 1/4 cup olive oil
- 1/4 teaspoon finely ground black pepper
- 1 medium onion, chopped
- 1 1/2 teaspoons ground allspice
- 1 1/2 pounds very ripe tomatoes, peeled and chopped, juices reserved
- 1 cup coarse bulgur, soaked and drained
- Carbohydrate 24 g(8%)
- Fat 10 g(15%)
- Fiber 5 g(19%)
- Protein 4 g(8%)
- Saturated Fat 1 g(7%)
- Sodium 12 mg(0%)
- Calories 189
Preparation Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes. Add the tomatoes and their reserved juices, the bulgur, and the allspice, cinnamon, and pepper. Sauté until all of the bulgur grains are coated and the spices are fragrant, about 10 minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat to medium and simmer for 15 minutes. Then slide a heat diffuser under the pot, reduce the heat to low, and cook until all the water has been absorbed, 20 to 25 minutes. Serve warm. Reprinted with permission from The Arab Table by May S. Bsisu, © 2005
Preparation Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes. Add the tomatoes and their reserved juices, the bulgur, and the allspice, cinnamon, and pepper. Sauté until all of the bulgur grains are coated and the spices are fragrant, about 10 minutes. Add the boiling water, cover, and bring to a boil. Reduce the heat to medium and simmer for 15 minutes. Then slide a heat diffuser under the pot, reduce the heat to low, and cook until all the water has been absorbed, 20 to 25 minutes. Serve warm. Reprinted with permission from The Arab Table by May S. Bsisu, © 2005
