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SideChef
Recipes
Dairy-Free
Roasted Stone Fruit with Bulgur and Fennel

14 INGREDIENTS • 10 STEPS • 35MINS

Roasted Stone Fruit with Bulgur and Fennel

Recipe
4.5
2 ratings
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.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
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.
35MINS
Total Time
$7.36
Cost Per Serving
Ingredients
Servings
2
us / metric
Nectarine
2 cups
Nectarines
sliced 1/4" thick
or Peaches or Apricots
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
1 tsp
Olive Oil
Olive Oil
1 Tbsp
Olive Oil
Onion
1 cup
Onion, chopped
Fennel Bulb
1/3 cup
Fennel Bulb, chopped
Bulgur Wheat
1 cup
Bulgur Wheat
or Barley or Brown Rice)
Vegetable Stock
2 cups
Vegetable Stock
or Water
Saffron Threads
1 pinch
Saffron Threads
optional
Fresh Ginger
1 pinch
Fresh Ginger
Cayenne Pepper
1 pinch
Cayenne Pepper
Lemon
1
Lemon, juiced
1 2/3 Tbsp juice per 2 servings
Almonds
1/2 cup
Almonds
or Pistachios
Nutrition Per Serving
VIEW ALL
Calories
558
Fat
28.4 g
Protein
24.8 g
Carbs
37.3 g
Love This Recipe?
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Roasted Stone Fruit with Bulgur and Fennel
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author_avatar
De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Toss Nectarines (2 cups) with Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (1 tsp).
step 2 Toss Nectarines (2 cups) with Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (1 tsp).
step 3
Place on a baking sheet and roast for about 7 minutes.
step 3 Place on a baking sheet and roast for about 7 minutes.
step 4
Flip, then bake for about 7 to 8 minutes more or until fruit is lightly browned.
step 5
While fruit cooks, heat a medium sized saucepan over medium or medium-low heat. Add Olive Oil (1 Tbsp).
step 6
When oil is hot, add Onion (1 cup), Fennel Bulb (1/3 cup), Salt (to taste), and Ground Black Pepper (to taste). Cook for 3 to 5 minutes.
step 7
Add Bulgur Wheat (1 cup) and cook for 1 minute more.
step 7 Add Bulgur Wheat (1 cup) and cook for 1 minute more.
step 8
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.
step 9
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).
step 9 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).
step 10
Cool for about 10 minutes, then serve topped with Almonds (1/2 cup).
step 10 Cool for about 10 minutes, then serve topped with Almonds (1/2 cup).
Tags
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Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Vegetables
Middle Eastern
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