Lemony Bulgur with Green Beans and Walnuts

The bulgur is filling and hearty, but the lemony flavor and the young green beans give this dish its touch of spring.

Serves: 6 to 8

• 3/4 cup raw bulgur (presteamed cracked wheat)
• 2 tablespoons olive oil
• 1 large onion, quartered and sliced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup canned navy beans, drained and rinsed
• 2 cups slender green beans, cut into 1-inch lengths and steamed until tender-crisp
• 3 tablespoons finely chopped walnuts
• 2 to 3 tablespoons minced fresh dill
• Juice of 1 lemon, more or less to taste
• 2 tablespoons reduced soy sauce, or to taste
• Freshly ground pepper to taste

Place the bulgur in a heatproof dish. Pour 1 1/2 cups of boiling water over it and cover until the water is absorbed, about 30 minutes. Fluff with a fork.

Heat the oil in a large skillet or wok. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is lightly browned.

Add the mushrooms; cover and “sweat” until they are wilted. Stir in the bulgur and all remaining ingredients and cook over low heat, stirring frequently, for 10 minutes. Transfer to a covered casserole dish to serve.

• Here are more recipes for making the most of green beans.
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