This is a great recipe for those who fluctuaute between savoury and sweet-tootheed. Dried figs go great with so many savoury dishes, tajines, couscous, risottos, and more! Let us know in the comments below how you like to customize this recipe!
How It's Made: Bulgur Mix
1 cup of bulgur
2 cups of vegetable broth
1 yellow onion
1/2 teaspoon of ground cardamom
1 teaspoon of cane sugar
2 tablespoons of olive oil
Peel and chop the onion. Heat olive oil in a large casserole over medium heat, then add the onions and sugar, stir occasionally and reduce until browned (about 5 minutes).
Add bulgur and cardamom to the casserole and mix until bulgur is completely coated.
Add broth (or water), salt, and pepper, and bring to a boil. Then, reduce heat and simmer while covered until all water is absorbed (10 minutes). Remove from heat and let stand, covered, for another 10 minutes.
How It's Made: Nut & Fruit Garnish
1 tablespoon of olive oil
1/4 cup whole almonds
1/4 cup of walnuts
1/4 cup of Thompson raisins
5 dried figs
A pinch of cinnamon powder
Cut the almonds in half, lengthwise. Coarsely crush the nuts by hand or with a knife. Cut the figs into thin slices.
Heat olive oil in a skillet over medium heat, add the almonds and nuts and fry for 5 minutes, continuously stirring until they begin to brown. Add a pinch of salt. Add dried fruit, stir and sauté for 3 minutes over low heat.
To serve, transfer the cooked bulgur into a bowl, forming a mound, then sprinkle with the nuts and fruit topping. Sprinkle a pinch (or more) of cinnamon powder.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.