Ingredients:
4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon feta cheese crumbles (optional)
In a medium pot over medium-high
heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook
about 5 minutes or until onion is translucent and tender. Stir in
coriander and cinnamon and cook 1 minute. Add bulgur and cook for 30
seconds, stirring constantly. Add remaining 3 1/2 cups broth and
tomatoes with their juices and bring to a boil. Reduce heat to low,
cover and simmer 10 to 12 minutes or until bulgur is tender. Stir in
lemon juice. Garnish with parsley and feta.
