Winter Vegetables And Bulgur Food

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WINTER VEGETABLES AND BULGUR



Winter Vegetables and Bulgur image

Categories     Onion     Side     Roast     Low Fat     Vegetarian     Low Cal     High Fiber     Spinach     Root Vegetable     Winter     Healthy     Vegan     Bulgur     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 7

2 tablespoons olive oil
4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)
2 cups chopped onions
4 cups vegetable broth
1 rounded teaspoon herbes de Provence
1 1/2 cups bulgur (about 8 ounces)
1 6-ounce package baby spinach leaves

Steps:

  • Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

BULGUR WHEAT WITH SAUTéED VEGETABLES



Bulgur Wheat With Sautéed Vegetables image

Make and share this Bulgur Wheat With Sautéed Vegetables recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup Bulgar wheat
1 1/2 cups vegetable broth
1 large yellow bell pepper, diced
1 large red bell pepper, diced
1/2 red onion, diced
6 medium mushrooms, of your choice sliced
2 tablespoons olive oil
1 teaspoon granulated garlic
1/2 tablespoon dried basil
salt and pepper

Steps:

  • Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally.
  • Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid.
  • Sauté the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent.
  • Add bell peppers and continue to cook until peppers are crisp-tender.
  • Season with salt and pepper.
  • Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps.
  • Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly.
  • Serve immediately while hot.

Nutrition Facts : Calories 135.4, Fat 7.2, SaturatedFat 1, Sodium 6.2, Carbohydrate 16.8, Fiber 3.9, Sugar 3, Protein 3.4

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