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
- 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.
- 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.
- 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 of "In a Vegetarian
Kitchen".
