In a medium pot, bring the broth to a boil on medium-high heat. Stir in the Bulgur wheat and turn the heat down to medium-low. Let cook about 10 minutes until all the liquid is absorbed. Take off the heat and stir in the lemon zest. Set aside.
Heat the olive oil in a large skillet on medium-high. Add the shallots and cook 5-7 minutes until caramelized – Stir frequently so the shallots brown evenly. Remove from the skillet and set aside on a plate. Place the sweet baby broccoli in the pan and let cook 5-7 minutes until tender and the edges are slightly brown. Toss with tongs every couple of minutes.
Add the Bulgur wheat and shallots to the sweet baby broccoli. Toss together well and heat through about 2 minutes. Fold in walnuts. Season with salt and serve.
Dress it Up
A good drizzle of walnut or lemon oil polishes this dish up nicely. A few pinches of flaky Maldon salt finishes it well, too. For a large family dinner, spread out onto a large platter and top with freshly grilled chicken breasts or salmon fillets. For delicious fun the next day, form into patties and brown both sides in a skillet. Top with a fried or poached egg.
- Use the rice cooker to make the Bulgur. Set it up in the morning, and it’s warm and ready when you get home.
- Don’t have Bulgur? Use oatmeal. Cook it the same way.
- No shallots? A medium onion and two cloves of chopped garlic will do.
Recipe courtesy of Josie’s Organics.