| LEMON BULGAR "RISOTTO" WITH GREENS |
Recipe supplied by Worden Farm member and blogger, Francine Wolfe
Schwartz
3 cups vegetable or chicken broth
1 tablespoon olive oil
6 to 8 green onions, finely sliced or 1 medium onion minced
1 cup bulgur, uncooked
4 cups greens, such as dandelion greens, spinach, or kale, washed and
torn
1/3 cup chopped fresh mint leaves (optional)
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
Freshly ground pepper and sea salt to taste
Warm broth or water in a small saucepan to simmer. Keep warm over
low heat. Heat oil over medium heat in a medium saucepan. Add
green onions (or onions) and cook until soft, about 1 minute, stirring
constantly. Add bulgur and cook until fluffy, about 2 minutes, stirring
constantly. Add the warm broth, 1/2 cup at a time, stirring frequently
until each portion is absorbed before adding the next, about 20
minutes total. Remove from heat. Lightly fluff bulgur grains. Add
greens, mint, lemon rind, and lemon juice. Stir until the greens wilt,
about 2 minutes. Keep warm until ready to serve. Serving suggestion:
Add 2 cups cooked garbanzo beans to serve as a vegetarian entrée.
Makes 4 side servings or two entrée portions (recipe maybe doubled).
Schwartz
3 cups vegetable or chicken broth
1 tablespoon olive oil
6 to 8 green onions, finely sliced or 1 medium onion minced
1 cup bulgur, uncooked
4 cups greens, such as dandelion greens, spinach, or kale, washed and
torn
1/3 cup chopped fresh mint leaves (optional)
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
Freshly ground pepper and sea salt to taste
Warm broth or water in a small saucepan to simmer. Keep warm over
low heat. Heat oil over medium heat in a medium saucepan. Add
green onions (or onions) and cook until soft, about 1 minute, stirring
constantly. Add bulgur and cook until fluffy, about 2 minutes, stirring
constantly. Add the warm broth, 1/2 cup at a time, stirring frequently
until each portion is absorbed before adding the next, about 20
minutes total. Remove from heat. Lightly fluff bulgur grains. Add
greens, mint, lemon rind, and lemon juice. Stir until the greens wilt,
about 2 minutes. Keep warm until ready to serve. Serving suggestion:
Add 2 cups cooked garbanzo beans to serve as a vegetarian entrée.
Makes 4 side servings or two entrée portions (recipe maybe doubled).
