Lemony Bulgur With Asparagus and Spinach
By: Helen Pitlick
Published: Monday, November 30, 2009 - 12:43pm

Ingredients




1 cup medium-grind bulgur
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
 cup chopped walnuts
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.

About


From the March issue of "Vegetarian Times."