Spicy Greens and Bulgur

As you diligently use up everything in your pantry, fridge, and freezer during this time, you’re bound to find extra ingredients here and there that you’d rather use than throw away. You can create so many heart-healthy dishes with whole-grain bulgur wheat, which stores for over a year retaining full freshness. Try this recipe from 64 sq ft Kitchen. You can purchase bulgur wheat on Amazon here:

Course Main Dish, Soup

Servings people

Ingredients

2 tbsp olive oil extra virgin
1 medium onion, peeled and finely chopped
3 garlic cloves, peeled
1 tsp cumin, freshly ground
1 tsp red chili pepper flakes
1/4 tsp tumeric
1 tbsp tomato paste
2 cups chicken or vegetable stock
2 tbsp #1 fine bulgur wheat
1 spinach bunch
1 arugula bunch
1 tbsp cilantro leaves, roughly chopped
1 tbsp parsley leaves, roughly chopped
salt, black pepper

Instructions

Wash the spinach and arugula. Drain off the excess water and put them in the basket section of a steamer. Cover and steam over simmering water until the greens just start to wilt, but still have their vibrant green color, about 5 – 7 minutes. When cold to handle, squeeze the water out of the greens and chop roughly. Set aside.In a pan, heat the olive oil. Add the onions and cook on a medium heat until translucent but not brown, about 5 minutes. Meanwhile, pound the garlic with turmeric, cumin, and pepper flakes to a paste using a mortar and pestle. Add the garlic paste to the onions and stir to incorporate. Add The tomato paste and the stock and bring to a boil. Add the bulgur and stir again. Lower the heat to a gentle simmer and cook covered until the bulgur is tender, about 15 minutes, depending on the variety of your bulgur.
Uncover the pan and add the steamed greens and the herbs to the sauce. Stir and cook for another 2 minutes and then remove from the heat. Season with salt and pepper and serve.
This dish, as with most bulgur wheat items, keeps well in the fridge for up to 3 days.