1 onion, chopped

2 garlic cloves, minced

1 tsp. dried basil

1 C. bulgur

1 C. tomatoes, seeded and chopped

1 1/2 C. vegetable broth or chicken broth, heated

1 T. honey

1 T. tomato paste

Salt and pepper

1 pinch cayenne (optional)

2 T. chopped fresh parsley

 

1Heat 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 the parsley over the top.

 

Yields:

Calories:

Fat:

Fiber: