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Nutrition Facts
Serving Size 1 (157g) Recipe makes 4 servings
Calories 84
Calories from Fat 41		(49%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 294mg		12%
Potassium 248mg		7%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 1.7g	6%
	Sugars 2.0g
Protein 1.5g		3%
detailed view... how is this calculated?

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Bulgur Risotto With Pumpkin

Recipe #140834 | 1 hour | 14 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 10, 2005

At first glance, the origins of this dish may be a bit confusing. We associate risotto with Italia and the spices are North African. Truth be told, the dish is actually from Cyprus. Bulgur is a frequent menu item for me and I'm looking forward to trying this one as pumpkins become more readily available in the market. The original recipe calls for a much larger amount of oil, I've reduced it to make this dish a little lighter. Posted for the Zaar World Tour.

SERVES 4 (change servings and units)

Ingredients

4-6 teaspoons olive oil
1 1/2 inches cinnamon sticks
1 medium onion, chopped
1/2 lb pumpkin or winter squash, diced into 1/2 inch cubes (peeled and diced, it should be 1/2 pound)
1/2 cup coarse cut Bulgar wheat
1/2 teaspoon salt
3/4 cup water or vegetable broth

Directions

1
Place oil in a large heavy saucepan over medium high heat. When the oil is hot (not smoking), add the cinnamon and stir-fry for 10 seconds. Add the onions and cook for 2-3 minutes allowing the onions to color a bit around the edges.
2
Add the diced pumpkin, bulgur and salt. Stir-fry for 3 minutes. Add water or broth, stir and bring to a boil. Cover the pot with a lid and reduce to a low simmer and cook for 30 minutes. Lift the lid, cover the pot quickly with a clean dishcloth, return lid to pot. Remove from heat and let stand for 15 minutes.
3
Stir gently before serving.

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Featured Reviews for This Recipe

From: brokenburner

On Jan 29, 2008

I used pumpkin for this recipe, and I don't think it's my favorite type of winter squash. Maybe I would have liked it more if I'd used butternut or acorn... this was a good recipe, but a little bland. It needs some more spices, or maybe a little salt. Overall good though. Thanks.

0 people found this review helpful

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From: Kumquat the Cat's friend

On Jan 24, 2007

Excellent! Healthful, tasty and just a little sweet. You could probably add some honey if you wanted. I made this with butternut squash and vegetable broth. I'm starting to eat more bulgur myself. Thanks as always Toni!

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From: Missy Wombat

On Jan 17, 2006

Enjoyable recipe that soon disappeared. I used the vegetable broth option which helped spark up what was a bit of a bland butternut pumpkin. The almost 5 year old was happy to eat it although the almost 2 year old was a bit fussy.

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From: LoveToEat

On Nov 5, 2006

This unique dish has become an instant favorite! It's delicious, easy, AND healthy which is often a difficult combination to find.

1 person found this review helpful

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Read all 7 reviews