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Lemony Bulgur With Asparagus and Spinach
Helen Pitlick
29 minutes
4 servings
BeginnerFrom the March issue of "Vegetarian Times."
Total Steps
4
Ingredients
12
Tools Needed
5
Ingredients
- 1 cup medium-grind bulgur
- 13 teaspoons olive oil, divided
- 3 cloves garlic, minced, divided
- 1 pound asparagus, cut into 1/2-inch pieces (2 cups)
- 1 bag 10-oz baby spinach, roughly chopped
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1/3 cup chopped walnuts
- 8 leaves fresh basil, thinly sliced
- 8 leaves fresh mint, thinly sliced
- salt(optional)
- pepper(optional)
Instructions
1
Step 1
20-30 minutes
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
Step 2
9-11 minutes
Meanwhile, heat 1 teaspoon olive oil in a skillet over medium heat. Add 2 teaspoons minced 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
Step 3
Whisk together remaining 1/4 cup olive oil with lemon juice, lemon zest, and remaining 1 teaspoon minced garlic. Season with salt and pepper, if desired.
4
Step 4
Fluff bulgur with a fork. Fold in spinach mixture. Stir in walnuts, basil, mint, and olive oil mixture.
Tools & Equipment
large bowl
skillet
whisk
tongs
fork