Bulgur Bowl with Dried Tomatoes and Onions

Ingredients

• 600 ml Vegetable Broth
• 250 g bulgur
• 2 red onions
• 2 small white onions (80 g)
• Salt
• Pepper
• 1 tbsp spelt whole‑grain flour (15 g)
• 5 tbsp olive oil
• 0.5 tsp turmeric powder
• 0.5 tsp ground cumin
• 2 tbsp lemon juice
• 0.5 bunch Parsley (10 g)
• 60 g pine nuts (4 tbsp)
• 120 g sun‑dried tomatoes

Instructions

1. 1.

   Bring the broth to a boil. Rinse the bulgur in a sieve with water and add it to the broth. Cook for about 5 minutes over medium heat, then remove from the stove and let it steam covered for 10 minutes.

2. 2.

   Meanwhile peel the onions; roughly cube the red ones and slice the white ones into thin rings. Season the onion rings with salt and pepper and coat them in flour. Heat 2 tbsp oil in a pan. Fry the onion rings over medium heat, stirring occasionally, until golden brown after about 10 minutes. Remove from the pan and drain.

3. 3.

   Heat 1 tbsp oil in the same pan. Cook the red onions for 10 minutes over medium heat as well.

4. 4.

   Add the remaining oil to the pan with turmeric, cumin, lemon juice, salt and pepper; stir into the bulgur and taste. Wash the parsley, pat dry and chop. Toast the pine nuts in a hot pan without added fat for 3 minutes over medium heat. Spread the bulgur on plates, arrange the two onion varieties with the tomatoes on top, and garnish with parsley and pine nuts.