Minted bulgur with pomegranates
0
- Makes4 Servings
Ryan Szulc
Ingredients
1 tbsp butter
1 small onion, finely chopped, about 1 cup
1 cup uncooked coarse bulgur
1/4 tsp cinnamon
1 1/2 cups chicken broth
1 lemon
1/2 cup pomegranate seeds, about 1/2 pomegranate
1/4 cup sliced almonds
2 tbsp chopped mint
Instructions
Melt 1 tbsp butter in a large saucepan set over medium-high. Add a finely chopped small onion and 1 cup uncooked coarse bulgur. Sprinkle with 1/4 tsp cinnamon and stir until fragrant, about 1 min. Add 1 1/2 cups chicken broth and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until liquid is absorbed and bulgur is tender, about 15 min. Stir in zest from 1 lemon and 2 tbsp lemon juice, 1/2 cup pomegranate seeds (about 1/2 pomegranate) and 1/4 cup sliced almonds. Sprinkle with 2 tbsp chopped mint.
Kitchen Tip:
To get the seeds out, cut pomegranate in half. Holding it cut-side down over a bowl, firmly hit the skin side with a wooden spoon. The seeds will come right out.
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