Tuesday, March 24, 2009

Bulgar and friends

Another early spring meal based on root crops, leafy greens, and bulgar, one of the hippest grains (more nutritious than rice or couscous!).

The beets: Peel and cube, mix with 1/2 a chopped onion, olive oil, salt and pepper, and roast in a 425F oven for about 45 minutes.

For the bulgar dish: 1/2 cup of bulgar, 1/4 of a finely chopped onion and garlic, a handful each of dried cranberries and chopped almonds, salt, pepper and cumin. Sautee everything but the bulgar in olive oil over low heat until onion is transculent. Add the bulgar and stir, covering the grains with oil. Add 1 cup cold water and bring to a boil. Reduce and simmer, covered, for about 30 minutes. Be watchful of the water and add more as need be.

For the greens: Collard greens (washed, trimmed and cut into long strips), 1 carrot (peeled, halved lengthwise and chopped fairly thin), 1/4 sliced onion and 1 clove garlic minced, salt and pepper to taste.

Sautee the onion, carrot and garlic in olive oil for a few minutes. Add the greens and cook over low heat, stirring occasionally, until greens are tender.

The finished dish: Bursts of flavor and color, healthy and filling!

Prep and cook time: about 1 hour
Cost: about 5$ for two people.

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