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Yield: 6 servings
Ingredients:
1 tablespoon olive oil
1/2 cup onion, minced
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3/4 cup bulgar wheat
1 1/2 cups vegetable stock
1/4 cup dried cherries
1/4 cup pistachios, chopped
2 tablespoons fresh parsley, chopped
1 lemon, juiced
Salt and ground black pepper
Method:
Heat olive oil over medium heat in a medium saucepan. Add onions, garlic, cinnamon, ginger and sauté until onions soften, 3 to 4 minutes.
Add bulgar wheat; stir until well coated, 1 to 2 minutes. Add vegetable stock, bring to simmer, remove from heat, cover, and let stand until stock is absorbed, about 15 minutes.
Fluff bulgar with fork; stir in dried fruit, nuts, and parsley and lemon juice. Season to taste with salt and pepper. Serve hot, warm or cold.
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