Bulgur Risotto With Pumpkin |
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Prep Time: 14 Minutes Cook Time: 46 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Stir gently before serving.
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