Greek Bulgur With Brussels Sprouts Food

GREEK BULGUR WITH BRUSSELS SPROUTS

Steps:

• Trim brussels sprouts and quarter, or if very small just cut in half.
• Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Season to taste.
• Add bulgur and stir to coat with the tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes, until water has been absorbed.
• Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
• Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.

GREEK BULGUR SALAD

Steps:

• In a large bowl cover the 2 cups of Bulgur with 2 cups of cold water and let stand for an hour.
• Drain well with a fine holed seive.
• Add all of the chopped vegetables. Lightly mix with a fork.
• Add the fresh dill, salt and pepper.
• Next, add the zest of one whole lemon and the juice of the lemon.
• Add the red wine vinegar and toss thoroughly.
• Finally add the olive oil and feta cheese.

BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Trim the outer leaves from the Brussels sprouts and cut a cross in each stem.
• Heat the butter in a heavy saucepan and add the chestnuts. Pour in the chicken stock, cover and simmer slowly for 20 minutes or until tender. Add the Brussels sprouts and add more stock if necessary just to cover.
• Replace the lid and cook for five minutes, or until tender. Correct the seasoning and serve.

BRUSSELS SPROUTS PURéE

Steps:

• Steam the brussels sprouts until tender but not soft, about 6 minutes. Set aside.
• When the sprouts are just cool enough to handle, slice in half and pulse in a food processor until finely chopped.
• Heat the cream until almost boiling and add to the sprouts with the butter. Process until smooth. Add 1 1/2 teaspoon salt, 1/4 teaspoon white pepper and a pinch of nutmeg, blend well and adjust seasonings to taste. Serve warm.