Healthy & Delicious: 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

YIELD: 6 to 8 main courses, or 8 to 10 side dishes
ACTIVE TIME: 20 minutes
TOTAL TIME: 95 minutes
SPECIAL EQUIPMENT: baking dish, pot, peeler, knife, cutting board, mixing bowl

How to Make It

1 Preheat oven to 350°F. Lightly grease a 9x13 glass baking dish with olive oil.

2 In a medium pot, bring broth and water to a simmer. Keep it simmering while other ingredients are prepared.

3 To a large mixing bowl, add bulgur wheat, onion, sweet potatoes, parsley, Parmesan, and 1/3 cup almonds. Stir to combine. Add cinnamon, nutmeg, salt, and black pepper to taste. Stir to combine again.

4 Pour wheat bulgur mixture into prepared baking dish. Pour heated broth over wheat bulgur mixture. Cover tightly with two layers tin foil. Bake 50 minutes. Uncover, sprinkle with remaining almonds, and bake an additional 15 minutes. Remove from oven. Let stand 10 minutes. Serve.

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