Mollie Katzen’s Fantastic Bulgur Dish

From “Vegetable Heaven”

1 Tablespoon olive oil
2 cups tiny cherry tomatoes (1/2 lb, yellow, if available)
1/2 cup dried tomatoes (not oil packed), minced (1 oz) but I don’t like these so I omitted
3/4 teaspoon salt (possibly more)
1 Tablespoon minced garlic
1   1/2 cups coarse bulgur
2 cups water
1/4 teaspoon red pepper flakes
1 to 2 Tablespoons fresh lemon juice
2 to 3 teaspoons honey
freshly ground black pepper to taste

Heat 1 Tablespoon olive oil in a large, dep, nonstick skillet.  Add the tomatoes and saute over high heat for about 5 minutes.

Stir in the dried tomatoes (if using) and salt.  Continue cooking over high heat for about 2-3 minutes longer. (The cherry tomatoes might begin to pop open from the hat, and that’s just fine.)

Turn the heat down. Add the garlic and bulgur-and a little more oil, if it seems dry- and saute over medium-low heat for about 2 minutes. Stir in the water, bring to a boil, then turn down the heat as far as possible. Cover and simmer for 35 minutes or until the bulgur is tender.

Transfer to a serving bowl and fluff with a fork to let the steam escape, so the bulgur won’t become mushy. Taste to adjust salt, and add red pepper flakes, lemon juice, honey, and black pepper to taste.

Serve hot or warm, with a generous spoonful of Red Pepper Walnut Paste on top (recipe coming later, if I like it) and a wedge of lemon on the side, if desired.

Yield: 4-6 servings

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Published in: on September 4, 2010 at 5:29 pm  Leave a Comment  

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