Mixed Vegetable Bulgur
by Kimberley S in Rouxbe RecipesSteamed in chicken or vegetable stock, tender bulgur is tossed with a variety of colorful vegetables for a delicious and healthy side dish.
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Step 1: Steaming the Bulgur
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 cups stock (vegetable or chicken)
- 1 cup fine bulgur
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Step 2: Preparing the Vegetables
Finely dice (brunoise) all of the vegetables and set each aside. Mince the garlic.
- 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
Step 3: Sweating the Vegetables
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 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.
- 2 tbsp extra-virgin olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
Step 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.
