This is a dish worthy of being made for its own sake but also a nice recipe to have in one's repertoire as a vehicle for using up whatever greens are lingering in the fridge, as sometimes happens to us all. This works well with fish or as the sponge for a myriad of vegetarian sauces, but is equally delicious cold, tossed with your favorite salad dressing and topped with some cold roast chicken.
1 cup bulgur wheat
2 cups finely chopped greens (I used an assortment of baby shoots and dandelion greens, but kale and spinach work and you can mix this up by adding different herbs)
1 shallot, peeled and sliced
2 tsps olive oil
1 cup boiling water
Salt
Add the olive oil and shallot to a skillet and cook over medium heat, stirring, until the shallot is translucent and tender.
Add the bulgar wheat and cook, stirring constantly, until the bulgur wheat smells very nutty, practically like peanut butter. This will take a couple of minutes.
Add the chopped greens and salt well, stir to combine.
Gently pour over the boiling water, stir to combine. As soon as the water comes back to a boil and is bubbling around the edges of the pan, turn off the heat, cover the pan and let sit for 12 minutes without lifting the cover of the pan.
After 12 minutes, lift the lid and use a fork to gently fluff the grains a bit. Adjust for seasoning keeping in mind that bulgur wheat requires a lot more salt than you would expect.
I would serve this with the sauce from this dish for a spectacular vegetarian dinner.
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