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Nutrition/Cooking

Recipe: Kitchen-sink pilaf (side dish)

As promised!

Only have a few minutes?  Can boil water?  Try this quick, almost no cook side dish! Serves 4.

Time: 15-20 minutes, Hands on: 5-6 minutes with leftover steamed vegetables.

1 cup coarse (medium) grade bulgur

2 cups water

1 tsp. olive oil, or to taste

1/2 cup frozen kale or spinach

1/2 cup cauliflower or other mild leftover vegetables, steamed ( I use steam in a bag veggies)

1 Tbsp dried minced onion

1 tsp black pepper

1 pinch crushed red pepper flakes, or to taste

1 tsp kosher salt, or to taste

2 tsp Oregano

1/4 cup shredded mozzarella or “Italian blend” cheese (optional)

Directions:

Bring water to a rolling boil.  Add bulgur, minced onion, and frozen kale to a glass bowl.  Add boiling water to bowl and cover until absorbed (15-20 minutes).  Add steamed vegetables, olive oil, spices to taste, and combine. Garnish with cheese if desired.

That’s it!  Bulgur (also spelled bulghur or bourghol) is steamed cracked wheat and is a very inexpensive alternative to rice.  It serves as a great base for pilafs such as these and for cold dishes such as tabbouleh.  It’s quick and easy to make ( just soak in hot water!) and has a nutty taste.  Bulgur is a great source of fiber and B vitamins.  Look for it in the Rice, Beans or Grains aisle, or the Ethnic Foods aisles and give it a try today!

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