Grains are great to work with because they act as a blank canvas. Throw whatever veggies and/or protein and spices you like in there, stir thoroughly, and you’ve got yourself a hearty main or side dish. If you make a lot, you’ll have leftovers to rework as you like.
Bulgur anchors this dish, and the flavor profile comprises the sweetness of softened carrots, the tang of feta, and the nuttiness of sesame seeds.
Ingredients:
1.5 cups medium grind bulgur
salt to taste
4.5 cups water
half bag of baby carrots, minced in a food processor
feta chunks to taste
sesame seeds to taste
Bring the water to a boil, salt liberally, and add the bulgur. Simmer until cooked (will take approximately 50 min.) and stir occasionally. Add water if the bulgur is dry but remains uncooked.
While the bulgur is cooking, in a large skillet, saute the the carrots until they soften. Stir in the cooked bulgur, then add the feta and sesame seeds.
ATB 