1/1 Photo of Lebanese Bulgur
This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.
My Private Note
Units: US | Metric
- 1/3 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 cup bulgur
- 1 cup tomato, seeded and chopped
- 1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
- 1 tablespoon honey
- 1 tablespoon tomato paste
- salt and pepper
- 1 pinch cayenne (optional)
- 2 tablespoons chopped fresh parsley
- 1Heat the oil in a medium saucepan over medium heat.
- 2Add the onion and cook until lightly browned, about 3 minutes.
- 3Add the garlic and cook for another minute.
- 4Stir in the tomatos and basil, cooking 2 more minutes.
- 5Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
- 6Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
- 7Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
- 8Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
- 9Turn off the heat and let sit for 10 minutes.
- 10Sprinkle the parsley over the top.
Browse Our Top Grains Recipes
Nutritional Facts for Lebanese Bulgur
Serving Size: 1 (92 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 320.3
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 43.0 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 7.7 g
- Sugars 7.3 g
- Protein 5.3 g
The following items or measurements are not included: