Sunday, December 19, 2010

Minted Bulgur With Pomegranates

I spied this recipe in the latest "Chatelaine" magazine and since I had all the ingredients, thought I would give it a whirl ~ and boy am I glad I did!!!  Not only is this super-easy to put together, but it is chewy and tastes great hot or cold.  Pomegranates are in season now and bulgur is as easy to use as couscous but has far more nutrients!

1 tbsp butter
1 small onion, finely diced
1 cup coarse, uncooked bulgur
1/4 tsp ground cinnamon
1 1/2 cups chicken broth
Zest from one lemon
2 tbsp fresh lemon juice
1/2 cup pomegranate seeds (approx. 1/2 pomegranate)
1/4 cup sliced almonds
2 tbsp chopped fresh mint, or 1 tsp dried
  • Melt the butter in a large saucepan and saute the onion, bulgur and cinnamon for approx. 1 min.
  • Add the chicken broth and bring it to a boil.  Reduce the heat to low and simmer, covered, until all the liquid is absorbed and the bulgur is tender (approx. 15 mins)
  • Stir in the lemon zest and juice with the pomegranate seeds and almonds. 
  • Remove from heat and sprinkle with the mint before serving!
*This dish is delicious both as a side dish warm, or room temperature as a salad!  To remove the pomegranate seeds, simply slice the pomegranate in half lengthwise.  Hold it cut-side down over a bowl and hit the skin side firmly with a wooden spoon.  The seeds will drop right out!!*

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