Bulgur with Tomatoes & Honey

 

I came up with this recipe after my mom brought me a big container of bulgur (which we prefer to call "cracked wheat" because for some reason - perhaps because of her time spent in Turkey with the Peace Corps - her particular pronunciation of "bulgur" is offensive to my ears).  I was trying to figure out what to do with it, but all the recipes I was coming across online used ingredients I didn't have or took too long to cook or didn't sound like something my kids would eat.  So I mish-mashed this one together.  Apologies if it's actually a copyrighted recipe.

 

I thought this was great, and *N* and *J* both ate their portions, with *N* asking for more.  No way was I trusting *P* with something like this; the mess would've been of epic proportions.  We've had too many couscous travesties in this house; I know better now.  I doubled the recipe, and it fed us all at dinner plus gave me lunch for the next few days.  I thought it tasted just as good cold as hot.  I might throw in a littel garlic powder next time, but other than that, I liked the unholy trio of onion, honey, and tomato and how they worked well together.

 

Ingredients

3 Tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup bulgur

1 can (15 oz) diced tomatoes, drained

1 teaspoon dried basil [I used Italian seasoning]

1-1/2 cups broth

1 Tablespoon honey

1 Tablespoon tomato paste

salt & pepper

 

Directions

(1) Heat broth until hot.

(2) In a large skillet, heat olive oil.  Add onion; brown until tender.

(3) Add garlic; cook 1 minute.

(4) Add bulghur; allow it to get slightly toasty.

(5) Add tomatoes and Italian basil. Stir until well combined.

(6) Add hot broth.  Reduce heat to low; cover and cook 5 minutes.

(7) Add honey, tomato paste, and salt and pepper to taste.  Stir well.

(8) Cook approximately 25 minutes or until broth is completely absorbed.

 

Kid Participation: None...the entire preparation involved shart knives or hot burners.

Bulgur Pilaf

Original Recipe HERE

Not much to say about this besides it being a quick and easy side dish that can be easily transformed into a full meal with the addition of various spices, grated cheese, spinach, tomato paste, shredded chicken, sauteed vegetables, and so on.  Let your imagination run wild.

Neighbors stopped by unexpectedly, so I wasn't able to be as attentive to the preparation as I'd have liked.  The end result was a bit clumpy because I let it sit, covered, too long.  The serving size seemed pretty accurate - I had a bowl of it for dinner, and the two kids ate three small bowls between them.  There was plenty left for Husband to eat for lunch.

Ingredients

1 Tablespoon butter

1 cup bulgur wheat
2 cups chicken broth [can substitute vegetable broth]

1 large onion, diced

salt, pepper, or garlic salt to taste [optional]

1/4 cup pine nuts

Directions

(1) Melt the butter in a medium pot. Add the onions and cook over medium heat until caramelized, about 15 minutes.

(2) Add the bulgur and toast for 1 minute. Pour in the broth and seasonings.  Stir and cover.  Simmer for 15 minutes (do not remove the lid).

(3) Remove the pot from heat and set aside, covered, for 10 minutes.

(4) Toast the pine nuts in a skillet (add butter if desired) for a minute or two until fragrant, stirring frequently.

(5) Fluff the bulgur with a fork.  Divide into serving dishes; top with toasted pine nuts.

 

Notes: Just to experiment with add-ins.

 

Kid Participation: None.