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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally. | 2. Add the salt, pepper, basil, bay leaf, and rosemary or marjoram. | 3. Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown. | 4. Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken. | 5. Add the water, cover tightly, and bring to a boil. | 6. Reduce the heat to very low. | 7. Let the bulghur steam for about 15 minutes. | 8. Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy. | 9. Remove the bay leaf and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt black pepper	1	pinch	ground	-	-	-	-
basil	1 -2	teaspoon	dried	0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
rosemary	1	pinch		0.0573	0.0091	0.0014	0.0026
bulgur	1 1/2	1/2		718.2	159.327	25.809	2.793
water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.