Bulgur Risotto with Mushrooms, Peas, and Kale

This recipe is my fast and healthy take on “risotto”. The lemon makes it fresh and bright and is delicious with the mushrooms and peas. This is a great way to get three vegetables in one meal. I like to eat warm dishes in winter – so this dish is great if you want to get your greens in and aren’t in the mood for a cold salad. It’s great for a quick weeknight meal and packs up well as leftovers for lunch the next day. It really does remind me of risotto but requires much less time and stirring. Bulgur is high in fiber and has a stickier texture like rice. It’s used in a lot of Middle Eastern dishes including tabbouleh. Bulgur only takes about 10 minutes make. I like it because it’s filling and has a neutral flavor that goes with almost anything. This dish doesn’t require much prep and can be made in just 30 minutes. Take a picture and tag @thefriendlyepicurean to let me know how it turned out!

img_9433

Bulgur Risotto with Mushrooms, Peas, and Kale

  • Servings: 4
  • Difficulty: easy
  • Print


Ingredients

  • 1/2 cup uncooked bulgur
  • 1.5 cups vegetable broth
  • 8 oz mushrooms, sliced
  • 1 cup baby kale
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1.5 tbs olive oil
  • 1/2 tsp fresh thyme
  • 2 tbs nutritional yeast
  • 2-3 tbs lemon juice (juice of 1/2 lemon)
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Directions

In a small to medium sized saucepan, heat bulgur and broth on medium heat. Bring to a boil and then lower heat and simmer on low heat for 10 minutes, stirring occasionally. Once water is almost completely absorbed, remove from heat and cover. Set aside. Heat olive oil on medium heat in a medium sized saucepan or dutch oven. Add onions and cook for about 8 minutes. Add garlic, salt, pepper, and rosemary and cook for another 3 minutes. Add mushrooms and cook for about 3-4 minutes. Next, add frozen peas and cook for another 3-4 minutes. Lower heat and add bulgur, lemon juice, lemon zest, and nutritional yeast. Add kale and cook for 1-2 minutes until kale is just wilted. May store in an airtight container in the fridge for up to 2 days.

img_9431

Advertisements

4 thoughts on “Bulgur Risotto with Mushrooms, Peas, and Kale

Leave a Reply