Bulgur with Spring Vegetables


  • 1 1/4 cups bulgur

  • 3 1/2 cups boiling water

  • 2 tbsp olive oil

  • 3 tbsp fresh lemon juice

  • Salt to taste

  • 1/2 tsp pepper

  • 2 leeks, halved lengthwise, then cut crosswise into 1-inch pieces

  • 2 cloves garlic, minced

  • 12 asparagus spears, cut into 2-inch lengths

  • 1 cup frozen peas

  • 1/4 cup chopped fresh mint


  • 1 Combine bulgur and boiling water in large heatproof bowl. Let stand until bulgur is tender, 30 minutes; stir after 15 minutes. Drain bulgur in large fine-meshed sieve to get rid of remaining liquid.

  • 2. Whisk 1 tbsp of oil, lemon juice, salt and pepper in large bowl. Add bulgur; fluff with fork to separate grains and combine them with lemon mixture.

  • 3. Heat remaining oil in medium skillet over low heat. Add leeks and garlic; cook until leeks are tender, 5 minutes. Transfer to bowl with bulgur.

  • 4. In steamer set over pot of boiling water, steam asparagus until tender, 4 minutes. Add peas during final 30 seconds of steaming. Add vegetables to bowl of bulgur along with mint and toss to combine. Serve at room temperature or chilled.

Serves 6

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