Lebanese Bulgur

Hello all, still trying out a couple new recipes, here is one of Ruth's that has particularly been well received by myself (Adam) and Rebecca. The only semi-different ingredient is bulgur, the rest are as common as grass. You can probably find bulgur in a whole-foods store. Here in France it is cheap as dirt so even more reason to make this dish.

It yields enough for 6 (or at least 3 way-over-stuffed people with some left over, as was the case in our place)

Bon appétit!

Ingredients:

• 2/3 cup olive oil (yes 2/3 cup olive oil that is why it tastes so good, but we are going to experiment with half or less of this to see how it works)
• 3 small onions chopped (the onions here are little)
• 4 garlic cloves mashed or minced
• Handful of fresh basil leaves
• 2 cups of bulgur
• 2 cups of tomato seeded and chopped
• 3 cups of vegetable broth (water 2-3 boullion cubes)
• 2 tablespoons of honey
• 6 tablespoons of tomato paste
• salt and pepper
• 3 pinches of cayenne pepper
• 2 tablespoons of chopped dried parsley

Directions:

1. Heat the oil in a medium sauce pan over medium heat.
2. Add the onion and cook until lightly brown, about 3 minutes.
3. Add the garlic and cook for another minute or so.
4. Stir in the tomatoes and basil, cooking two more minutes
5. Stir the bulgur into the tomato mixture, make sure the bulgur is coated well.
6. Stir in the hot broth, reduce the heat and cook for 5 minutes, covered.
7. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
8. Continue to cook covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
9. Turn off the heat and let sit for 10 minutes or so.
10. Sprinkle the parsley over the top

It stores and reheats very well, filling and relatively cheap to make.