Bulgur With Walnuts and Figs |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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with roast lamb Ingredients:
3 tablespoons extra virgin olive oil |
2 cups diced onions |
2 cups coarse bulgur |
1 tablespoon minced garlic |
2 teaspoons ground cumin |
4 cups chicken broth or 4 cups vegetable broth |
1 teaspoon kosher salt |
8 ounces dried figs, stems trimmed and cut into 1/2-inch pieces (calimyrna or black mission) |
1 cup walnut pieces, toasted |
2 tablespoons chopped fresh dill |
Directions:
1. In a large skillet or saute pan, combine the olive oil and onions; cook, stirring, over med-low heat until the onions are golden, about 15 minutes.
2. Add in the bulgur; stir over med-low heat for about 10 minutes until it is toasted.
3. Add in the garlic; cook/stir for 2 minutes.
4. Add in the cumin; cook/stir for 1 minute or until warmed.
5. While the bulgur is cooking, heat the broth to a boil in a pan; stir the boiling broth into the bulgur; add salt and figs; cover and cook over med-low about 20 minutes until the broth is absorbed and the bulgur is light and fluffy.
6. Let stand off the heat, covered, for 10 minutes before serving.
7. Spoon into serving bowl and sprinkle with dill and toasted walnuts.
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