Roasted Stone Fruit with Bulgur and Fennel

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Nectarines

sliced 1/4" thick

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

1

Lemon , juiced

1 2/3 Tbsp juice per 2 servings

1/2 cup

Almonds

or Pistachios

Cooking Instructions

HIDE 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 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 Onions (1 cup) , Fennel Bulbs (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 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 10

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