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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Coarsely chopped coriander seeds add a lovely floral note to this nutty Middle Eastern grain. Ingredients:
1/2 cup finely chopped onion (1 small) |
2 tablespoons extra-virgin olive oil |
1 1/2 teaspoons whole coriander seeds |
1 scant cup fine bulgur (see cooks' note, below) |
1 cup boiling-hot water |
1/3 cup slivered almonds,toasted |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
2. Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
3. Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.
4. Cooks' note: Fine bulgur can be found at most supermarkets, packaged as Near East Taboule Wheat Salad Mix. Use without the seasoning packet.
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