BULGUR WITH SWISS CHARD, CHICKPEAS AND FETA
Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium, coarse or very coarse bulgur. Tabbouleh and kibbe are made with fine bulgur.This is a convenient grain to keep on hand in the pantry. It's easy to find in whole foods stores and in Middle Eastern markets. Don't confuse it with cracked wheat, which is another product made from raw wheat berries. Because bulgur is made from precooked wheat berries, it takes only about 20 minutes to reconstitute by soaking or by simmering. It has a wonderful nutty flavor and a light texture.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h20m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.
- Add water to a steamer pot, and bring to a boil. Place the Swiss chard in the steamer (you can use a pasta pot with an insert for this), and steam until it wilts, about four to five minutes. Drain, rinse with cold water and squeeze out the excess water with your hands. Chop coarsely and transfer to a bowl.
- Heat another tablespoon of the olive oil in a small frying pan. Add the garlic. Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard. Add the remaining 2 tablespoons of olive oil, the chickpeas and dill. Season with salt and pepper, and toss together.
- Lay the chard mixture over the bulgur. Top with the feta, and gently push the feta cheese down into this mixture. Bake 30 minutes or until sizzling. Serve hot.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 5 grams
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Nabeena Gurung
[email protected]This recipe is way too complicated. I don't have time for all of these steps.
Lundi Quinton
[email protected]I followed the recipe exactly but my dish turned out too dry. I think I should have added more liquid.
Abylaikhan Oralbek
[email protected]This dish is a bit bland for my taste. I would recommend adding more spices or herbs.
Nanyonga florence
[email protected]I'm not a big fan of Swiss chard, but I really enjoyed this dish. The bulgur and chickpeas helped to balance out the flavor of the chard.
Th33punisher r
[email protected]This recipe is a great way to use up leftover chicken or tofu.
Leunatabassum Tanni
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Shepherd Chisale
[email protected]This dish is a great way to get your daily dose of vegetables.
Yaseen Kashmir
[email protected]I was a bit skeptical about the combination of bulgur, Swiss chard, and chickpeas, but I was pleasantly surprised. The flavors really work well together.
Ahmed Rasel
[email protected]I love how versatile this dish is. You can add or remove ingredients to suit your taste.
Hawraa Ahmad
[email protected]This recipe is a keeper! I'll definitely be making it again.
Joshua Mwazo
[email protected]This dish is so easy to make and it's packed with flavor.
Lisa Lisa
[email protected]I'm so glad I tried this recipe. It's a great way to use up leftover bulgur and Swiss chard.
Irsad Ansari
[email protected]This bulgur dish was a hit at our dinner party! The flavors of the Swiss chard, chickpeas, and feta cheese complemented each other perfectly. The bulgur added a nice nutty flavor and texture to the dish.