Ingredients:
- 1 medium size onion (finely minced)
- 3-4 fresh onions (chopped)
- 1 clove of big garlic (crushed)
- 1 glass of Coarse Bulgur
- 3 glasses of vegetable stock
- ½ teaspoon of cinnamon
- 2 cups of pumpkin or squash (chopped as small cubes and peeled)
- 2 tablespoons of black currant or dry grapes
- 1 tablespoon of charred pine kernel
- Salt and black pepper
1- Sauté onion, fresh onion, garlic and bulgur in a deep pan oiled lightly for 5-6 minutes until onions soften.
2- Add vegetable stock and cinnamon and boil. Close the cap and continue boiling for 10 minutes under low heat.
3- Add pumpkin and black currant; continue cooking for 15 minutes more while cap is closed until pumpkin softens. Add pine kernels, spices and salt and black pepper.
4- Serve with minced fresh onion.
