Ingredients
Scale
- 1 cup bulgur wheat
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon lemon juice
- 1/4 cup toasted pine nuts (optional)
Instructions
- Rinse the bulgur wheat under cold water and drain well.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and salt, cooking for about 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized.
- Add the black pepper and bulgur to the skillet, stirring to combine with the onions.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the bulgur is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the bulgur with a fork, then stir in the chopped mint and lemon juice. If desired, mix in the toasted pine nuts for added crunch.
- Serve warm as a side dish or a light main course.
Notes
- For a heartier dish, add cooked chickpeas or diced vegetables like bell peppers or zucchini.
- Substitute fresh parsley for mint if you prefer a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg