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Recipe Detail Page
Bulgur With Cumin-Scented Sweet Potatoes
Winter 2009
Bulgur is toasted and cracked kernels of either hard red or soft white wheat. It comes in different textures from fine to coarse. Coarse-ground bulgur made from red wheat has a toothsome texture and is nice for hot side dishes like this one. The fine and medium grinds are more tender, making them better suited for salads such as the ever-popular tabbouleh. If you don’t have coarse bulgur, use medium bulgur and just stir into the boiling stock, remove from the heat and let stand for 15 minutes instead of cooking. This hearty side dish is well suited to accompany to pork chops, sausages or poultry.
Serves 4 to 6
1 lb (500 g) sweet potato (about 1 large), peeled and cut into ½ inch (1 cm) cubes
2 tbsp (25 mL) olive oil
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin
Salt and freshly ground pepper
2 cups (500 mL) vegetable or chicken stock or water
1 cup (250 mL) coarse red wheat bulgur
2 tbsp (25 mL) freshly squeezed lemon or lime juice
Chopped fresh cilantro
1. Preheat oven to 450°F (230°C).
2. Combine sweet potatoes, oil, coriander, cumin, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper on a foil-lined rimmed baking sheet. Spread out into a single layer and roast for about 20 minutes, stirring once or twice, or until sweet potatoes are golden brown on the outside and tender inside.
3. Meanwhile, bring stock and a pinch of salt to a boil in a saucepan with a tight-fitting lid over high heat. Gradually pour in bulgur in a thin stream, stirring constantly. Reduce heat to low, cover and simmer for 15 minutes or until bulgur is tender and liquid is absorbed.
4. Fold in sweet potatoes and lemon juice, stirring gently with a fork. Season to taste with salt and pepper. Serve sprinkled with cilantro.
Serves 4 to 6
