Tender bulgur is tossed with a variety of colorful vegetables for a delicious and healthy side dish.
Steps
1
Steaming the Bulgur
Ingredients
2 cups stock
1 cup fine bulgur
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
Place the stock, salt and pepper into a medium pot and bring to a boil.
Once boiling, stir in the bulgur. Cover with a tight-fitting lid and remove from the heat. Let rest for about 20 minutes while you prepare the vegetables.
2
Preparing the Vegetables
Ingredients
1/2 cup onion
3/4 cup zucchini
1/2 cup carrot
1/2 cup red pepper
1/4 cup celery
1 to 2 garlic cloves
Finely dice (brunoise) all of the vegetables and set each aside. Mince the garlic.
3
Sweating the Vegetables
Ingredients
2 tbsp extra-virgin olive oil*
sea salt, to taste
freshly ground black pepper, to taste
To sweat the vegetables, heat a large, non-stick skillet over medium-low heat.
Add the oil, onions and a pinch of salt. *Note: If desired, omit the oil and sweat the vegetables with a bit of vegetable stock or water instead.
Sweat the onions for about 3 to 5 minutes or until they begin to turn translucent. Next, add the carrots, celery and garlic and continue to sweat for another 5 minutes or so or until they begin to soften. Finally, add the red pepper and zucchini and continue to sweat until everything is softened and cooked through. Season with salt and pepper to taste.
4
Assembling the Dish
Once the bulgur has rested, fluff gently with a fork. Pour the bulgur into the skillet and toss gently to combine. Taste again for seasoning and serve.
Mixed vegetable bulgur makes for a fantastic side dish alongside almost any meal. It is also just happens to be a great way to incorporate plenty of vegetables into your meal. Plus, there is the added bonus of honing your knife skills at the same time.
I also wanted to mention that one should not get hung up on exact amounts when it comes to adding the vegetables, as this recipe is quite flexible. In fact, I often use about twice the amount of vegetables when I make it.
When sweating vegetables there are no hard rules about when to stir and when to not stir; however, with that said, initially they should be stirred to ensure they are evenly coated in the fat and after that they should be stirred occasionally to ensure they evenly cooking (ingredients that are on the bottom will cook quicker as they will be in direct contact with the pan). Hope this helps. Cheers!
Yes, any grain can be substituted. You will find it helpful to review the lesson on How to Cook Grains in the Cooking School. Here you will find many answers to your question. Cheers!
Wow, it's amazing how good just a handful of ingredients can taste. It's going to be my new pot-luck go-to dish!! Thanks so much for sharing this yummy recipe!!
Great flavor profile, but I found the bulgur cooking method leaves a lot of broth after it has rested. I just dumped the whole thing in the skillet with the veggies and cooked off some liquid, ended up working great!
Dawn T •Bulgar is a type of grain. For information here is a link to Wisegeeks and "What is Bulgar?". Cheers!
Kimberley S • Rouxbe Staff •Yes, any grain can be substituted. You will find it helpful to review the lesson on How to Cook Grains in the Cooking School. Here you will find many answers to your question. Cheers!
Olivia B •Wow, it's amazing how good just a handful of ingredients can taste. It's going to be my new pot-luck go-to dish!! Thanks so much for sharing this yummy recipe!!
Eric W • Rouxbe Staff •Hi Alex, we don't have the calorie information. Please consider using an online calorie counter site. ~Eric