Baked Wheat Bulgur with Sweet Potatoes and Almonds
- 2 (15-ounce) cans low-sodium chicken 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
- Produce
- Almonds, toasted (2/3 cup)
- Onion, medium (1)
- Parsley (1 cup)
- Sweet potatoes (1 pound)
- Canned Goods
- Chicken broth, low-sodium (2 (15-ounce) cans)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cinnamon, ground (1/2 teaspoon)
- Nutmeg, ground (1 Pinch)
- Salt (1 1/2 teaspoons)
- Pasta & Grains
- Bulgur wheat (2 cups)
- Drinks
- Water (1 1/2 cups)
- Dairy
- Parmesan, grated (2/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 28, 2011 (1 year ago).
6 people saved this recipe.
