Make an easy salad to accompany this dish by combining a 16-ounce can navy beans (drained and rinsed) with 3 or 4 diced vine-ripened tomatoes. Add fresh herbs of your choice, and dress in a natural, low-fat vinaigrette. Serve some fresh warm pita bread if you’d like.

Bulgar with Cabbage & Green Beans

1 cup raw bulgur
2 tablespoons light olive oil
1 large red or yellow onion, quartered and thinly sliced
8 to 10 ounces fresh slender green beans, trimmed and cut in half (see note)
4 cups thinly shredded cabbage
2 tablespoons minced fresh dill
Salt and freshly ground pepper to taste

1. Combine the bulgur in a saucepan with 2 cups water. Bring to a simmer, then cover and simmer until the water is absorbed, about 15 minutes.
2. Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes. Then uncover, turn the heat up to medium-high, and saute, stirring frequently until all the vegetables are lightly and evenly browned.
3. Transfer the cooked bulgur to the skillet and stir it in. Sauté for another 3 to 4 minutes, stirring often. Season with salt and pepper, and serve.

Makes 6 servings.

Note: If good fresh green beans are unavailable, use organic frozen green beans.

Recipe Adapted from Vegetarian Express courtesy of Nava Atlas; www.vegkitchen.com.