1538. Tomato Burghul

Rice is the staple grain on most dining tables in the world, but some other grains are sadly overlooked and deserve some love as well. Coarse burghul has a nutty quality to it which is rather wholesome. I have previously featured it cooked with mushroom and a side of farmer's salad; a peasant meal that is fit for kings.

This is a tomato flavored burghul, with both pureed fresh tomatoes and a bit of tomato paste. Makes for as good a side as any rice counterpart.

Ingredients:

2 cups coarse burghul

3 Tbsp oil

1 onion, chopped

1 garlic clove, grated

2 tomatoes, blended

1 Tbsp tomato paste

salt and pepper

1 stock cube

1 tsp paprika

1 tsp mixed spice

Method:

Saute the chopped onion in the oil until soft. Add the rinsed and drained burghul and the grated garlic and saute until fragrant. Add the tomato paste and the spices, saute a minute more. Add the pureed tomato and enough boiling water to just cover. Bring to a boil, cover the pot, reduce heat to lowest setting and let steam 20 minutes until water has been absorbed and burghul is cooked through.

صحة و عافية