Greek Hondros - Bulgur with Onion, Tomatoes and Cheese - 6 pts xp

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Hondros - Bulgur with Onion, Tomatoes and Cheese - 6 pts

 

Recipe By :The Foods of the Greek Islands by Agliaia Kremezi

Serving Size : 4 Preparation Time :0:00

Categories : Greek LowerCarbs

Quick Spicy

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil -- plus more for serving

1/2 cup chopped red onion

1 cup coarse bulgur

1 teaspoon Aleppo pepper -- or a pinch of crushed red pepper flakes

2 cups water -- or vegetable stock/broth

1 cup grated ripe tomatoes -- or canned diced tomatoes with

their juice

1 teaspoon sugar

2/3 cup crumbled feta cheese -- plus more for serving

salt and freshly ground pepper to taste

3 tablespoons chopped flat leaf parsley

 

In a large saucepan, heat the oil and saute the onion over medium heat for 3 to

4 minutes, or

until soft. Add the bulgur and Aleppo pepper or pepper flakes and saute,

stirring, until the

bulgur is coated with oil. Add the water or stock, tomatoes and sugar and bring

to a boil. Reduce

the heat to low, cover and simmer for 10 to 12 minutes, or until the bulgur has

the consistency of

a very moist risotto. Remove from the heat and let stand, covered, for 3

minutes.

 

 

Stir the feta into the bulgur. Taste and add salt if neccessary (feta is usually

quite salty, so

you may not need any) and black pepper to taste. Serve in bowls, sprinkled with

feta and parsley

and drizzzled with oil.

 

 

 

Makes 3 or 4 servings

 

Description:

" 6 pts "

S(Formatted by Chupa Babi):

" 12.30.07 "

Copyright:

" 2000 "

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Per Serving (excluding unknown items): 295 Calories; 16g Fat (47.1% calories

from fat); 8g

Protein; 32g Carbohydrate; 7g Dietary Fiber; 22mg Cholesterol; 295mg Sodium.

Exchanges: 2

Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

 

NOTES : Traditional Chian bulgur is not the presteamed wheat we use today but

coarsely ground hard

local wheat, milled in the hand-operated stone mills ones still finds in use in

Chian homes. For

lunch or dinner, it is sauteed in olive oil with onions, tomatoes and hot

peppers and toppe with

the local cheese and, occasionally, chopped herbs. This recipe is an adaptation

of that dish.

 

Nutr. Assoc. : 0 927180 218 0 0 0 0 0 0 0