- 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!
Sunday, December 19, 2010
Minted Bulgur With Pomegranates
MINTED BULGUR WITH POMEGRANATES
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
*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!!*