Burgul Banadora (Bulgur with Tomatoes)
By Laila ·
Burgul Banadora, or Bulgur with Tomatoes, is a Middle-Eastern dish that is nutrient dense and packed with flavour. Tomatoes are most beneficial when cooked because they release their lycopene – a powerful antioxidant.…
Burgul Banadora, or Bulgur with Tomatoes, is a Middle-Eastern dish that is nutrient dense and packed with flavour. Tomatoes are most beneficial when cooked because they release their lycopene – a powerful antioxidant. And bulgur is a grain that should be a staple in everyone’s diet. Check out the blurb Dr. Oz mentions on his site. The best part though? This meal is simple to make and tastes amazing!
Burgul Banadora Yields: 4 servings
3Tbsp Extra virgin olive oil
1 Medium onion, chopped
2 Large tomatoes, peeled and diced
1C Coarse Bulgur, rinsed
1 1/4C Water or broth
2tsp Cumin
Salt and Pepper to taste
———————-
In a large pot, combine the oil and chopped onion, stirring occasionally to wilt the onion.
While the onion is cooking, peel and dice the tomatoes. Add to pot.
Stir from time to time to get the juices out of the tomatoes..
Add the bulgur. Stir.
Add water/broth and let it return to a boil. Then add your spices and stir a few times to incorporate. Taste the liquid to see if salt needs adjusting, then once satisfied with the taste, let simmer on medium low heat for approximately 10 minutes until liquid has been absorbed into the bulgur, stirring occasionally so bulgur doesn’t stick to the pot.
Wish you could smell this!
Serve alongside salad and enjoy a delicious meal full of flavour and goodness.
Bon appétit! xo
Recipe
Burgul Banadora (Bulgur with Tomatoes)
Burgul Banadora, or Bulgur with Tomatoes, is a Middle-Eastern dish that is nutrient dense and packed with flavour. Tomatoes are most beneficial when cooked because they release their lycopene – a powerful antioxidant.…
- Serves
- 4 servings
Ingredients
Instructions
- 1In a large pot, combine 3 Tbsp extra virgin olive oil and 1 chopped medium onion, stirring occasionally to wilt the onion.
- 2While the onion is cooking, peel and dice 2 large tomatoes. Add to the pot and stir from time to time to release their juices.
- 3Add 1 cup rinsed coarse bulgur and stir.
- 4Add 1 1/4 cups water or broth and let it return to a boil. Add 2 tsp cumin and salt and pepper to taste, then stir a few times to incorporate. Taste the liquid and adjust the salt if needed.
- 5Simmer on medium-low heat for approximately 10 minutes, until the liquid has been absorbed into the bulgur, stirring occasionally so the bulgur doesn’t stick to the pot.
- 6Serve alongside salad.