Wednesday, April 11, 2007
Recipe: Bulghur with caramelized onions
I've been taking some medicine that's making me nauseated, so my mind hasn't been on food lately. What does the picture have to do with this recipe? Well, it was a heck of a lot more interesting than a picture of bulghur.
This recipe is tasty, healthy, and vegan. It's adapted from the Moosewood Restaurant's New Classics cookbook.
Bulghur with caramelized onions
1 tablespoon olive oil
3 cups thinly sliced onions
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 cup dry bulghur
1/4 cup raisins
1/2 teaspoon ground cinnamon
1-1/3 cups boiling water
black pepper to taste
Heat the oil over medium heat in a large saucepan. Add the onions and stir for about 20 minutes, until the onions caramelize. Add salt and thyme. (To speed up this recipe, you can skip the caramelizing and just saute onions. In that case, I wouldn't use more than 1-1/2 cups of onions.) Stir in the bulghur, raisins, cinnamon, and boiling water. Turn off the heat and cover the pan. Let sit about 15 minutes. When you take the lid off, you should find that the bulghur has absorbed all of the water. Add pepper to taste and fluff with a fork before serving.