Despite the fact that I overcooked the eggs and missed out on the viscous quality that semi cooked yolk would have added to this dish, this was a really satisfying dinner. There are so many textures involved that you can really sink your teeth into this as a stand alone meal, and truly feel satiated after only a few bites. Since it is really hot today, I was happy to be able to steam everything in the microwave and ignore the stove, an added bonus.
People tend to serve grain bowls wth the grain on the bottom and everything else organized by individual ingredient on top. While that is prettier, I prefer to mix everything together to ensure what one of my California neighbors referred to as "combo bites". I originally planned to serve this dressed with a pumpkin seed oil vinaigrette but it did not need it; lemon and cumin were enough.
This dish is immensely filling so, despite what looks like small quantities of ingredients, this recipe will actually serve 4, with a portion coming in at 150 calories (see breakdown below FYI but please note that I do not plan on making these labels a feature). You could sub out the egg and serve this with grilled fish or chicken if you felt that you needed something more substantial or wanted to use this as a heary side dish for a dinner party.
1/2 cup bulgur wheat
3 cups mixed greens, chopped into 1" pieces (I used a cup each of the greens referenced in the title because they were taking over my fridge but whatever you have to hand - or looks good at the market - will work just fine; the end result we are looking for is silky greens of varying textures)
2 medium golden beets
5 assorted mini peppers ( 1/2 a large one is fine too, I did this to add color to my dish)
1/2 shallot
Juice from 1 lemon (about 2 tsps)
1/8 tsp cumin
Salt to taste.
Measure the bulgur wheat into a bowl and add enough boiling water to cover it. Cover the bowl with a plate and set aside while you organize the other elements of the dish.
Wash the beets and cut off tip and tail. Place them on a sheet of microwave safe parchment, add 1 tablespoon of water and fold the paper up into a tight package, twisting the ends beneath it, so that no steam can escape when cooked. Cook on high for 5 minutes.
While the beets are cooking, make 2 similar parchment paper packages - one for the greens to which you also need to add a tablespoon of water, and one for the peppers and shallot (cut the tops off the peppers, dessed them and quarter them, peel the shallot and slice roughly. No water needed).
As soon as the beets 5 minutes are up, add the 2 remaining packages to the microwave, flip the beet package over (making sure the ends remain tighly folded) and microwave for 4 minutes.
Gingerly remove from the microwave and set aside, still in their paper wrappers. Double check that the beets are cooked through though as this very much depends on their size. You do not need to open the wrapper to do so, simply squeeze the beets through the paper: they should be soft to the touch.
Remove the cover from the bulgur wheat. Most of the water should have been absorbed but, if not, drain roughly.
Mix the lemon juice, salt and cumin in a small bowl and, once the spices have dissolved into the lemon juice, fold into the bulgur wheat to combine well.
Open the package containing the greens and tip into the bulgar wheat. Mix well to combine.
Open the package with the peppers. Chop roughly before adding to the bulgar wheat and stirring into the dish.
Open the package with the beets. The peel should come right off if you rub each beet under running water, which also avoids stained fingers. Chop the beets into bite sized pieces and combine with the bulgur wheat.
Fill a glass with water and crack in an egog. Microwave on high for 30-45 seconds, depending on your microwave strength. Do not, as I did, let it sit while you take care of other steps or it will overcook.
Drain the egg, gently pat dry and add to the grain bowl. If properly cooked, your gorgeous yellow yolk will ooze out and you can mix it into the rest of the dish. If like me you end up with something more closely ressembling a hard cooked egg, you will end up with a more ascetic tasting lemony bowl of goodness instead.
(*if you omit the egg)
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