Lemony Bulgur with Green Beans and Walnuts

Bulgur on a spoon

Filling and hearty, the lemony flavor and the young green beans give this bulgur dish a 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 stir-fry pan. 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’re 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.

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