Bulgur with Caramelized Onion
by Asaf Feit | Breakfast, Bulgur, Decrease Pitta, Decrease Vata, Decrease Vata-Pitta, Dinner, Easy to Digest, Fall, Hot & Oily, Liver Blood Deficiency, Liver Dry Stagnation, Lubricating, Lunch, Recipes, Side Dish, Spleen Qi Deficiency, Spring, Stimulating, Summer, Winter |
Bulgur with Caramelized Onion
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
- 1 cup bulgur Vata – Pitta - - Kapha +
- 1.5 cups water Vata 0 Pitta - Kapha +
- 1/4 tsp. rock salt Vata - - Pitta 0 Kapha +
- 4 Tbs. olive oil Vata - - Pitta + Kapha +
- 1 large onion finely chopped (Vata - - Pitta + Kapha -)
- 1 Tbs. water
- 1 tsp. cane sugar Vata - Pitta - - Kapha ++
- 1/5 tsp. cardamom ground (Vata - Pitta - Kapha -)
- 1/5 tsp. cinnamon ground (Vata - Pitta + Kapha - -)
- 1/5 tsp. bay leaves ground (Vata 0 Pitta 0 Kapha - -)
Cook 1 cup bulgur in 1.5 cups water, bring to boil, add salt and lower the flame.
Cover and cook for about 15 minutes, until the water is fully absorbed.
While the bulgur is cooking, fry in a skillet the onion in olive oil, until golden.
Add 1 Tbs. water and 1 tsp. sugar and mix.
Fry for one more minute, add the ground spices and close the flame.
Add the cooked bulgur to the caramelized onions and mix well.
Serve with chopped parsley or coriander as a side dish or as a full meal with tahini and lemon.
