Bulgur with Walnuts

Tender grains of wheat that separate perfectly, mixed with the crunch of roasted walnuts. A warm scent of cinnamon and melting onions fills the air.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 410
• Protein: 10 g
• Carbs: 46 g
• Fat: 19 g

Ingredients

• 250 g Bulgur wheat ( raw )
• 60 g Walnut kernel ( crushed )
• 1 piece Yellow onion ( finely sliced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cinnamon powder
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Toasting the walnuts

   Heat a dry pan. Toss in the crushed walnut kernels. Stir constantly. As soon as it smells toasted and the skin browns slightly, remove from heat to stop cooking.

2. Sweating the onions

   In a sauté pan, heat the olive oil. Add the minced onion. It should become translucent and soft under the spatula, without browning. The fat should coat the pieces well.

3. Pearling the bulgur

   Pour the bulgur and cinnamon with the onions. Mix well to pearl the grain: each grain should shine and soak up the cooking fat.

4. Cooking covered

   Add water, the crumbled vegetable stock, and salt. Cover and simmer over low heat. The bulgur is ready when all the liquid is absorbed and the grain is swollen, tender but still whole.

5. Finishing

   Add the toasted walnuts. Fluff everything with a fork to separate the grains without crushing them. Serve steaming hot.

Chef's tips

• Always dry-toast your walnuts to release the essential oils.
• Fluff the bulgur with a fork, never a spoon, to keep the grains distinct.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat over low heat with a splash of water to soften the grains.