Coarsely chopped coriander seeds add a lovely floral note to this nutty Middle Eastern grain.
Ingredients
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
Directions
Cook onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
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.
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