Baked Wheat Bulgur with Sweet Potatoes and Almonds

Friday, 22 April 2011 00:00 Written by Sarms

As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!

Photo and Recipe by Kristen Swensson Sturt on Serious Eats

“April showers bring May flowers”, that’s great for the tulips and daffodils but what about those of us looking to escape winter’s icy grasp and frolic betwixt rainbows? Well this warm, comforting bulgur dish, studded with sweet potatoes and almonds, will help you get over the winter’s lingering influence and it’s packed with Vitamins E, A, and B6 so you’ll be in great health when the storm clouds leave to go about their shady business. A quick aside about sweet potatoes, while buying organic produce will lower the amount of potentially harmful pesticides, Organic Diet Buddy tells me bugs don’t like sweet potatoes! So don’t sweat it if you can’t spring for the organic stuff. Regular potatoes; however, are cherished by insects so go organic for those if you can afford it.

15 ounces tasty low sodium veritable broth
1 1/2 cups water
2 cups bulgur wheat
1 medium onion, diced
1 pound (about 2 large) sweet potatoes, peeled and diced into 1/2-inch cubes
1 cup parsley, chopped
2/3 cup grated Parmesan
2/3 cup sliced almonds, toasted
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
1 1/2 to 2 teaspoons salt
Freshly ground black pepper

Preheat oven to 350°F. Lightly grease a 9×13 glass baking dish with olive oil.
In a medium pot, bring broth and water to a simmer. Keep it simmering while other ingredients are prepared.
To a large mixing bowl, add bulgur wheat, onion, sweet potatoes, parsley, Parmesan, and 1/3 cup almonds. Stir to combine. Add cinnamon, nutmeg, salt, and black pepper to taste. Stir to combine again.
Pour wheat bulgur mixture into prepared baking dish. Pour heated broth over wheat bulgur mixture. Cover tightly with two layers tin foil. Bake 50 minutes. Uncover, sprinkle with remaining almonds, and bake an additional 15 minutes. Remove from oven. Let stand 10 minutes. Serve.