| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | olive oil | 1/2 | large | Onion, chopped | 1/8 | teaspoon | thyme, dry, ground | 1 7/8 | dash | salt | 1/4 | cup | Bulgur, dry | 1/8 | teaspoon | cinnamon, ground | 1/3 | cup (8 fl oz) | boiling water | 1/2 | dash | black pepper |
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Steps
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Sequence
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Step
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| 1 | Heat the oil in a non-stick skillet. Add the onions, thyme and sale and saute on high heat, stirring often, until golden (about 10 minutes). | 2 | Lower the heat, cover and cook for about 15 minutes, stirring occasionally, until the onions are very soft and brown. | 3 | Stir in the bulghur, cinnamon and boiling water. Cover tightly and simmer gently until all of the liquid is absorbed (about 15 minutes). | 4 | Add salt and pepper to taste. Fluff before serving. |
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