Ingredients
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1/3 cup olive oil
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1 onion, chopped
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2 garlic cloves, minced
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1 teaspoon dried basil
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1 cup bulgur
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1 cup tomatoes, seeded and chopped
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1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
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1 tablespoon honey
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1 tablespoon tomato paste
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salt and pepper
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1 pinch cayenne
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2 tablespoons chopped fresh parsley
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the onion and cook until lightly browned, about 3 minutes.
- Add the garlic and cook for another minute.
- Stir in the tomatos and basil, cooking 2 more minutes.
- Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
- Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
- Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
- Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
- Turn off the heat and let sit for 10 minutes.
- Sprinkle the parsley over the top.