Baked Wheat Bulgur With Sweet Potatoes and Almonds
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 (15 ounce) cans low sodium chicken broth
- 1 1⁄2 cups water
- 2 cups bulgur wheat
- 1 medium onion, diced
- 1 lb sweet potato, peeled and diced into 1/2-inch cubes (about 2 large)
- 1 cup parsley, chopped
- 2⁄3 cup grated parmesan cheese
- 2⁄3 cup sliced almonds, toasted
- 1⁄2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 1⁄2 - 2 teaspoons salt
- fresh ground black pepper
directions
- Preheat oven to 350°F Lightly grease a 9x13 glass baking dish with olive oil.
- In a medium pot, bring broth and water to a simmer. Keep it simmering while other ingredients are prepared.
- To a large mixing bowl, add bulgur wheat, onion, sweet potatoes, parsley, Parmesan, and 1/3 cup almonds. Stir to combine. Add cinnamon, nutmeg, salt, and black pepper to taste. Stir to combine again.
- Pour wheat bulgur mixture into prepared baking dish. Pour heated broth over wheat bulgur mixture. Cover tightly with two layers tin foil. Bake 50 minutes. Uncover, sprinkle with remaining almonds, and bake an additional 15 minutes. Remove from oven. Let stand 10 minutes. Serve.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!