Yen Family Site

Bulgur with onion, tomato, and feta

Adapted from original recipe found in Gourmet Magazine, April 2000

Ingredients:

1/2 cup chopped red onion
3 tablespoons extra-virgin olive oil
1 cup coarse (#3) bulgur
1 teaspoon paprika
1/2 teaspoon other dried hot red pepper flakes, or to taste
1 large ripe tomato, grated (see note, below)
1 teaspoon sugar
2 cups chicken or vegetable broth or water
1 cup crumbled feta (5 oz)
Garnish: chopped fresh flat-leaf parsley

Instructions:

Cook onion in oil in a 2-quart saucepan over moderate heat until softened. Stir in bulgur and chile flakes until coated. Add tomato, sugar, and broth/water and bring to a boil. Lower heat and simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining feta and parsley.
Note from original recipe:

• In Greece, instead of skinning and chopping tomatoes, cooks cut them in half and grate them on the large holes of a four-sided grater. The tomato skins are left behind. 

Sue May's notes:

• I used fine bulgur and it worked out nicely, only needed about 10 minutes of cooking time (plus about 5 minutes of rest before serving).
• I didn't have a fresh tomato so I used two small canned roma tomatoes.
• This is great served with roasted asparagus!
• Next time I will add some pre-cooked garbanzo beans to make it a more substantial dish.