Mixed Vegetable Bulgur

• 2 cups chicken or vegetable stock
• 1 cup fine bulgur
• 1 1/2 tsp kosher or sea salt (or to taste)
• 1/4 tsp freshly ground black pepper

To prepare the bulgur, in a medium-pot with a tight-fitting lid, bring the stock, salt and pepper to a boil.

Once boiling, stir in the bulgur. Cover and remove from the heat. Let rest for about 20 minutes while you prepare the vegetables.

• 1/2 cup onion
• 3/4 cup zucchini
• 1/2 cup carrot
• 1/2 cup red pepper
• 1/4 cup celery

Finely dice (brunoise) all of the vegetables and set each aside.

Related Tips & Techniques

• What is Brunoise?

• 2 tbsp extra-virgin olive oil
• kosher or 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 (to extract the moisture from the onions during cooking). Sweat the onions for about 3-5 minutes or until they begin to turn translucent.

Next, add the carrots and continue to sweat for another 5 minutes or so or until they begin to soften.

Finally, add the celery, red pepper and zucchini and continue to sweat until everything is softened and cooked through. Season with salt and pepper to taste.

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.