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Servings:

Roasted Stone Fruit with Bulgur and Fennel

This recipe is great on its own, but would be fabulous served with some crispy fried tofu, or a roasted chicken, along with a salad of arugula, red onions, sliced stone fruit, and chopped nuts.

Total Time

35min

4.5

2 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

2 cups

Nectarines

or Peaches or Apricots

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 tsp

Olive Oil

•

1 Tbsp

Olive Oil

•

1 cup

Onions , chopped

•

1/3 cup

Fennel Bulbs , chopped

•

1 cup

Bulgur Wheat

or Barley or Brown Rice)

•

2 cups

Vegetable Stock

or Water

•

1 pinch

Saffron Threads

(optional)

•

1 pinch

Fresh Ginger

•

1 pinch

Cayenne Pepper

•

Lemon , juiced

•

1/2 cup

Almonds

or Pistachios

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Toss Nectarines (2 cups) with Salt (to taste) , Ground Black Pepper (to taste) , and Olive Oil (1 tsp) .

Place on a baking sheet and roast for about 7 minutes.

Flip, then bake for about 7 to 8 minutes more or until fruit is lightly browned.

While fruit cooks, heat a medium sized saucepan over medium or medium-low heat. Add Olive Oil (1 Tbsp) .

When oil is hot, add Onions (1 cup) , Fennel Bulbs (1/3 cup) , Salt (to taste) , and Ground Black Pepper (to taste) . Cook for 3 to 5 minutes.

Add Bulgur Wheat (1 cup) and cook for 1 minute more.

Add Vegetable Stock (2 cups) and turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7 to 8 minutes, or until bulgur is cooked.

Add fruit and juice from Lemon (1) to the bulgur mixture. Taste and adjust seasoning with Saffron Threads (1 pinch) , Fresh Ginger (1 pinch) , and Cayenne Pepper (1 pinch) .

10.

Cool for about 10 minutes, then serve topped with Almonds (1/2 cup) .

Nutrition Per Serving

CALORIES

558

FAT

28.4 g

PROTEIN

24.8 g

CARBS

37.3 g