Lemony Bulgur With Asparagus and Spinach

Ingredients

1/4 cup plus 1 tsp olive oil, divided
3 cloves garlic, minced, divided
1 pound asparagus, cut into ½-inch pieces (2 cups)
1 bag (10-oz) baby spinach, roughly chopped
2 tablespoons lemon juice
1 tablespoon grated lemon zest
8 leaves fresh basil, thinly sliced
8 leaves fresh mint, thinly sliced

Preparation

1
Place bulgur in a large bowl and pour 3 cups boiling water over it; cover and let stand 20-30 minutes or until bulgur is tender. Drain and set aside.
2
Meanwhile, heat 1 tsp oil in a skillet over medium heat. Add 2 tsp garlic and cook 1 minute. Add asparagus and 1/2 cup water. Cover and cook 5-6 minutes. Add spinach and cook 3-4 minutes or until just wilted, tossing occasionally with tongs. Season with salt, if desired.
3
Whisk together remaining 1/4 cup of oil with lemon juice, lemon zest and remaining 1 tsp garlic. Season with salt and pepper, if desired.
4
Fluff Bulgar with fork. Fold in spinach mixture. Stir in walnuts, basil, mint and olive oil mixture.

Tools

 



About

From the March issue of "Vegetarian Times."

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Yield:

8.0 Servings

Added:

Monday, November 30, 2009 - 12:43pm

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