Burghul makes a very nice side dish or a main meal, accompanied by a salad.

  Ingredients (serves 4)

- 1 cup coarse burghul 
- 2 cups vegetable broth/ water
- 2-3 Tablespoons tomato paste
- 3 onions, minced
- 1 red bell pepper/ 3 small sweet peppers, diced
- 1 teaspoon dry coriander
- salt and pepper
- 3 Tablespoons extra virgin olive oil, plus more to garnish
- a few parsley sprigs, to garnish

 Heat 3 Tablespoons evoo and sauté onions until translucent, add the peppers and sauté until softened. Add the burghul, coriander and tomato paste and cook about 2 minutes, stirring constantly. Add the vegetable broth (or water), salt and pepper, cover the pot and let simmer, on very low heat, about 15 minutes or until all cooking liquid is absorbed, stirring occasionally. Remove from heat and let stand 5 minutes, fluff with a fork, garnish with the parsley and a drizzle of evoo. Enjoy!

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