Bulgur with Spring Vegetables
The nutlike taste of bulgur complements the crisp, fresh flavour of spring vegetables. This makes a great side dish to dinner but you can also try having a bowl for lunch or breakfast.
Number of servings : 6
Prep time: 45 Minutes
Cooking time: 10 Minutes
Type of meal : | Side Dishes | Side Dishes
Special diet : | Vegetarian
1 1/4 cups bulgur
3 1/2 cups boiling water
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 leeks, halved lengthwise, cut crosswise into 1-inch pieces, and well washed
2 cloves garlic, minced 12 asparagus spears, cut into 2-inch lengths
1 cup frozen peas
1/4 cup chopped fresh mint
1. In large heatproof bowl, combine bulgur and boiling water. Let stand until bulgur is tender, about 30 minutes; stir after 15 minutes. Drain bulgur in large fine-meshed sieve to get rid of any remaining liquid.
2. In large bowl whisk together 1 tablespoon of oil, lemon juice, salt, and pepper. Add drained bulgur and fluff with a fork.
3. In medium skillet over low heat, heat remaining 1 tablespoon oil. Add leeks and garlic to skillet and cook until leeks are tender, about 5 minutes. Transfer to bowl with bulgur.
4. In steamer set over a pan of boiling water, steam asparagus until tender, about 4 minutes. Add peas during final 30 seconds of steaming. Add vegetables to bowl of bulgur along with mint and toss to combine. Serve at room temperature or chilled.