RECIPE: Rec: Sauteed Swiss Chard with Bulgur

RECIPE:
D

dawnnys

Well-known member
1 medium onion, chopped

3 cloves garlic, mashed

1 tablespoon olive oil

1 pound Swiss chard, chopped into small pieces

1/2 cup coarse bulgur wheat, 3 grind

1 cup water

freshly ground black pepper to taste

Saute onion and garlic in olive oil until the onion is transparent. Add Swiss chard to the onion and garlic and let them cook over medium heat for between 6 to 10 minutes or until the Swiss chard has reduced in bulk.

Make a well in the center of Swiss chard, add the bulgur, and cover it with the cooked chard. Cook for 5 more minutes, season with pepper, and add water; cook over low heat until the water has evaporated.

Yields 4 servings.

Per serving: Calories 130; Fat 4g; Cholesterol 0; Fiber 5.7g; Sodium 250mg.

 
This looks good. We like bulgur quite a lot & make this often REC: Lemon Chicken with Bulgur...

Lemon Chicken With Bulgur

Recipe By :Jane Brody's Good Food Book
Serving Size : 4

2 teaspoons Butter
2 teaspoons vegetable oil
3 1/2 Pounds Skinless Chicken Thighs -- or one 3 1/2-pound whole chicken, skinned and cut into pieces
Salt and Pepper -- to taste
3 medium onions -- chopped
2 cloves garlic -- minced
1 1/2 cups bulgur
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 Lemon -- juice and grated rind of
3 cups Chicken Broth -- boiling

1. In a large skillet, heat the butter and the oil, add the chicken, and brown on all sides. Season the chicken with salt and pepper, and remove it to a large casserole

2. Add the onions and garlic to the skillet, and cook the vegetables, stirring them, until the onions are translucent.

3. Add the bulgur to the skillet, stirring to coat it and brown it lightly.

4. Add the cardamom, coriander, cumin, and lemon rind and juice to the bulgur mixture, mixing the ingredients well. Spoon the bulgur on top of the reserved chicken.

5. Pour the boiling broth over the chicken and bulgur. Cover the casserole, and place it in a preheated 350 oven for 30 minutes or till the chicken is tender.


Per Serving (excluding unknown items): 554 Calories; 15g Fat (24.2% calories from fat); 56g Protein; 50g Carbohydrate; 11g Dietary Fiber; 193mg Cholesterol; 799mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.

 
We like bulgur, too. We were introduced to it by an Armenian neighbor, and

This is how she cooked it. She would melt 1-2 tbs. butter in a frying pan and add a couple handfuls of thin or medium egg noodles. She cooked the noodles to brown them then added 1/2 - 1 cup bulgur and chicken broth to cover. She covered the pan and simmered the bulgur until it was cooked, about 20 minutes. It made an easy and attractive side dish. And the variations are endless. I usually add chopped onions, sometimes dried cranberries, or chopped parsley when I want to dress it up a bit.

Thanks for this recipe, Charlie. It looks great.

 
I'm thinking this might be great with Callalou instead of the Swiss Chard.... Richard???

I bet it'd be great! Thanks, Dawn, going to try it IF our callalou grows! smileys/smile.gif

 
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