This is a great recipe if you’re feeling under the weather. Using a medium Dutch oven, bring 6 cups low-sodium chicken broth to a boil. Separately, using a small pan, heat 1 Tbsp olive oil (the recipe calls for 2 Tbsp) on medium heat then sauté 1 small chopped onion. When onion is halfway cooked, add 3 cloves minced garlic (my modification) and continue to sauté until lightly browned and fragrant (a total of 10 mins), then set aside. When chicken broth comes to a boil, stir in 6 oz tomato paste, making sure tomato paste fully dissolves. Then add 1 cup fine-grain bulgur (bulgur #1), 1 tsp salt, and ¾ tsp black pepper. Fold in the onion-garlic mixture, then cover and reduce to a simmer for 10 mins. Add the juice of one lemon to the pot. Season to taste (we added 1 tsp sugar), then serve. We garnished with parsley. This recipe is from Barbara Ghazarian’s Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy https://www.amazon.com/dp/1931834067/ref=cm_sw_r_sms_api_yk4kxbK0ZXXME (May 2016)
Cooking Adventures 