4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 / 2 teaspoon ground cinnamon
1 clove garlic, minced
1 cup cooked bulgur
1 teaspoon ground coriander
1 (14 ounce) can no salt added diced tomatoes
2 tablespoons fresh parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon crumbled feta cheese (optional)

Preparation method

In medium saucepan over medium-high heat, bring 1 / 2 cup of broth to a boil. Add the onion and garlic and cook for about 5 minutes or until the onion is transparent and tender. Mix the coriander and cinnamon and cook for 1 minute. Add bulgur and cook for 30 seconds, stirring constantly. Add remaining 3 1 / 2 cups of broth and tomatoes in their juice and bring to a boil. Reduce the heat to low, cover and cook for 10-12 minutes or until bulgur is tender. Mix the lemon juice. Garnish with parsley and feta.

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