Tomato-Infused Bulgur Pilaf With Fresh Basil

• 1 tablespoon extra-virgin olive oil
• 1 cup red onion, cut into 1/4-inch dice (about 1 small)
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon fine sea salt
• 2 tablespoons tomato paste
• 1/2 to 1 teaspoon Aleppo pepper
• 1 1/2 cups low-sodium chicken broth or vegetable broth
• 1 cup coarsely chopped fresh tomatoes or diced canned tomatoes
• 1 cup medium-coarse bulgur
• 1/4 cup chopped fresh basil, plus 2 tablespoons for garnish

1. 1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
2. 2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining 1/4 teaspoon salt. Taste for salt and adjust, and then stir in 1/4 cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.

extravirgin olive oil, red onion, clove garlic, salt, tomato paste, pepper, chicken broth, fresh tomatoes, fresh basil

Taken from www.epicurious.com/recipes/food/views/tomato-infused-bulgur-pilaf-with-fresh-basil-51195020 (may not work)