Active Time

　　15 min

　　Total Time

　　40 min

　　Coarsely chopped coriander seeds add a lovely floral note to this nutty Middle Eastern grain.

　　

Ingredients

Makes 4 servings

　　1/2 cup finely chopped onion (1 small)

　　2 tablespoons extra-virgin olive oil

　　1 1/2 teaspoons whole coriander seeds

　　1 scant cup fine bulgur (see cooks' note, below)

　　1 cup boiling-hot water

　　1/3 cup slivered almonds,toasted

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.

　　

Step 2

Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.

　　

Step 3

Add coriander and bulgur to onion and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.

　　Cooks' note:

　　Fine bulgur can be found at most supermarkets, packaged as Near East Taboule Wheat Salad Mix. Use without the seasoning packet.