Toasted Bulgur with Vermicelli and Fall Vegetables
Submitted by: Courtney
Recipe by: In a Vegetarian Kitchen
Serves 4 to 6
A hearty side dish for everyday or holiday meals.
3/4 cup raw bulgur
1 1/2 cups water
1 vegetable bouillon cube
1 cup raw vermicelli (extra-thin spaghetti), broken into 2-inch lengths
1 medium red bell pepper, cut into narrow, 1 1 /2-inch-long strips
2 medium turnips, peeled and cut into 1/2-inch dice
1 cup firmly packed finely shredded cabbage
2 medium leeks, light parts only, chopped and well-rinsed
1/4 cup finely chopped fresh parsley
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
Heat a large skillet. Add the bulgur and stir quickly toast, over medium heat, stirring frequently, until aromatic, about 5 minutes. Pour the broth over the bulgur and bring to a simmer. Simmer gently until the water is absorbed, about 15 minutes. Remove the bulgur to a bowl and wipe out the skillet.
Meanwhile, cook the vermicelli separately in a saucepan until just al dente, then drain and rinse with cool water.
Spray the skillet with pan spray, and add the red pepper, turnip, cabbage, and leeks, and stir-fry over medium heat until tender-crisp. Stir in the cooked bulgur and vermicelli along with the remaining ingredients and cook over low heat, stirring frequently, for 5 to 7 minutes. If the mixture seems dry, add just a bit of water. Serve at once.
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