Prep 14 mins
Cook 46 mins
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.
- 4 -6 teaspoons olive oil
- 1 1⁄2 inches cinnamon sticks
- 1 medium onion, chopped
- 1⁄2 lb pumpkin (peeled and diced, it should be 1/2 pound) or 1⁄2 lb winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
- 1⁄2 cup coarse cut Bulgar wheat
- 1⁄2 teaspoon salt
- 3⁄4 cup water or 3⁄4 cup vegetable broth
- 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.
- 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.
- Stir gently before serving.
I 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.
Excellent! Healthful, tasty and just a little sweet. You could probably add some honey if you wanted. I made this with butternut squash and vegetable broth. I'm starting to eat more bulgur myself. Thanks as always Toni!
This unique dish has become an instant favorite! It's delicious, easy, AND healthy which is often a difficult combination to find.