Ingredients

serves 4 to 6

　　2 tablespoons olive oil

　　1 1/2 cups chopped onions

　　3 garlic cloves, pressed or minced

　　Dash of salt

　　1 orange

　　1/2 teaspoon crumbled dried rosemary (1 1/2 teaspoons chopped fresh)

　　1 1/2 cups medium to light bulghur

　　1 1/2 cups water or vegetable broth (see page 295)

　　1/2 cup dried cranberries (or currants or raisins)

　　1 tablespoon soy sauce

　　1 tablespoon lemon juice

　　2/3 cup chopped toasted pecans, walnuts, or almonds (optional)

　　

Step 1

In a saucepan on medium heat, warm the oil, add the onions and garlic, sprinkle with salt, and cook until softened, about 10 minutes. While the onions cook, grate the orange peel and juice the orange.

　　

Step 2

Add the rosemary, orange zest, and bulghur to the onions and cook for a minute, stirring. Add the orange juice, water or vegetable broth, and dried cranberries, cover, and cook on low heat until all the liquid is absorbed, about 10 minutes. If the bulghur is still crunchy, add 1/4 cup of hot water and cook for a few minutes longer. Remove from the heat. Stir in the soy sauce and lemon juice. Add nuts if you like, and more soy sauce and/or lemon juice to taste.

　　

Ingredient Note

Step 3

If you don’t have a fresh orange, you could use 1/2 cup of prepared orange juice.

　　

Serving & menu ideas

Step 4

Serve with Easy Baked Tofu (page 64) or Seared Scallops (page 169).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.