Tomato-infused bulgur pilaf with fresh basil
Instructions:
- 1 tablespoon extra-virgin olive oil;
- 1 cup red onion, cut into ¼-inch dice (about 1 small);
- 1 clove garlic, peeled and crushed;
- ½ teaspoon fine sea salt;
- 2 tablespoons tomato paste;
- ½ to 1 teaspoon Aleppo pepper;
- 1½ cups low-sodium chicken broth or vegetable broth;
- 1 cup coarsely chopped fresh tomatoes or diced canned tomatoes;
- 1 cup medium-coarse bulgur;
- ¼ cup chopped fresh basil, plus 2 tablespoons for garnish.
- Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and ¼ teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices,
and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
- Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining ¼ teaspoon salt. Taste for salt and adjust, and then stir in ¼ cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.
- TO VARY IT: Make this a light meal by adding 1 cup coarsely crumbled feta cheese. Stir in ½ cup of the feta together with the ¼ cup basil to soften the cheese while the bulgur sits. Top with the remaining ½ cup feta when adding the basil garnish and serve.