Spiced Bulgar with Tomato

Bulgar is not the usual go-to grain for us desis, so it's a refreshing change.  This whole grain, compared to white rice has more fiber and protein, and is commonly used in Middle-Eastern cuisine.  I must say, it's great comfort food.

We first tried this recipe on Epicurious.com, but it has since evolved into a whole new recipe:

Ingredients

- 1 cup medium grind bulgur 

- 2 cups chicken stock (for a more risotto like texture, you can add a bit more liquid)

- about 1 tablespoon tomato paste

- salt to taste

- 1/2 teaspoon of ground allspice

- 2 tablespoons olive oil

- 2 tablespoons chopped parsley

Instructions

- preheat oven to 325 degrees

- heat oil and cook tomato paste until bronze

- cook 1/2 teaspoon of allspice until fragrant

- then slowly add the chicken stock while whisking as to avoid any lumps

- bring it up to a simmer and add bulgar, whisk it together

- cover and bake at 325 degrees for 40 minutes

- mix in chopped parsley
- garnish with fried onions (optional)

Some tips:

- You can eat it on its own or as a side it would be great with roasted lamb/chicken/shrimp or even beef koobideh.

- Best cooked in a cast iron dutch oven, like this one.

Here are some pics of our finished product: