Lemony Bulgur with Green Beans and Walnuts

Lemony bulgur with green beans and walnuts

Filling and hearty, the lemony flavor and the slender green beans give this bulgur dish a fresh flavor. It’s ideal to make when fresh slender green beans are on the market. That’s quite a fleeting moment, so feel free to substitute whole organic baby green beans when good fresh ones are unavailable. Serve with a colorful salad and some corn on the cob for a simple meal. Photos by Hannah Kaminsky. 

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 white or baby bella mushrooms
  • 15-ounce can navy or cannellini beans, drained and rinsed
  • 1/4 cup finely chopped walnuts, or more, as desired
  • 2 to 3 tablespoons minced fresh dill
  • Juice of 1 lemon, more or less to taste
  • 2 tablespoons reduced-sodium soy sauce, or to taste
  • Freshly ground pepper to taste
  • 2 cups slender green beans, cut into 1-inch lengths and steamed
    until bright green and  tender-crisp
  • Lemon slices for garnish, optional

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 20 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.

Lemony bulgur with fresh green beans and walnuts

Add the mushrooms; cover and sweat until they’re wilted. Stir in the bulgur and all remaining ingredients except the green beans. Cook over low heat, stirring frequently, for 10 minutes.

Transfer to a serving container and stir in the green beans. Taste to see if you’d like to add more lemon juice, salt and/or pepper, then serve.

Nutrition information
Per serving: Calories: 164;  Total fat: 4g;  Protein: 6g: Carbs: 26g; Sodium: 292 mg

Lemony bulgur with green beans and walnuts recipe


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