Bulgur With Roasted Red Peppers, Chickpeas and SpinachHere are four more ideas for bulgur that I'd love to try:
1 c. bulgur
2 red bell peppers
1/2 c. plus 2 T. extra-virgin olive oil
1 can (14.5 oz.) chickpeas, rinsed and drained
2 c. baby spinach
1. Bring 2 cups water to a boil and add bulgur. remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve. (Note: I skipped the draining and it was fine.)
2. Roast peppers in broiler, place in bowl and cover with plastic wrap. let cool, then peel peppers. Chop into 3/4-inch pieces and reserve juices.
3. Heat 1/2 c. olive oil in a small saucepan. Fry chickpeas in batches until crisp (about 3 minutes per batch). Drain on paper towels and season immediately w/ coarse salt.
4. Add chickpeas, peppers and reserved juices, spinach and 2 T. olive oil to bowl with bulgur and toss. Season with salt and pepper.
Friday, December 04, 2009
Like many people, I am trying to eat less meat these days. The other day I tried a bulgur recipe from Everyday Food, and now I have a sack of bulgur waiting in my cabinet for me. Here's the recipe from ED, which we liked very well: