Coarsely chopped coriander seeds add a lovely floral note to this nutty Middle Eastern grain.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
1
/2 cup finely chopped onion (1 small)
2
tablespoons extra-virgin olive oil
1
1/2 teaspoons whole coriander seeds
1
scant cup fine bulgur (see cooks' note, below)
1
cup boiling-hot water
1
/3 cup slivered almonds,toasted
1
/2 teaspoon salt
1
/4 teaspoon black pepper
Need to make a substitution?
Preparation
Step 1
Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
Step 2
Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
Step 3
Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.