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Posted By GKC On November 11, 2012 @ 1:57 am In Weekly Recipes | No Comments
Makes 12 servings
My friend Audi found this tasty and nutritious recipe on the swansonvitamins website. She sometimes adds a splash of coconut milk for an Indian twist.
2 teaspoons olive oil
1 cup onion, chopped
1 (15 ounce) can pumpkin
2 cinnamon sticks
2 bay leaves
2 teaspoons curry powder
1 cup bulger wheat
2 cups vegetable broth
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Heat olive oil in medium sauce pan over medium heat. Add onion, pumpkin, cinnamon sticks, bay leaves and curry powder. Cook, stirring frequently, for five minutes, or until onion is tender. If mixture starts to stick to the pan, add water as necessary.
Add bulger and cook and stir for two minutes. Stir in broth, salt and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until liquid has been absorbed. Remove bay leaves and cinnamon sticks. Fluff with fork before serving.
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