Lemony Bulgur with Green Beans and Spinach

Lemony Bulgur with Green Beans and Spinach

Oh man…I LOVE LOVE LOVE the “Vegetarian Times” website! I love that I was able to type in all the leftover random ingredients I had in my fridge into their search feature and it pulled up a recipe that used all but one of them. Genius! The original recipe called for asparagus instead of green beans, but we couldn’t find any asparagus in New Frontiers that day so I luckily remembered that you could sub in green beans (according to the recipe). It turned out great. Can’t wait to try this again with asparagus! Find the recipe online here.

Lemony Bulgur with Green Beans & Spinach

1 cup bulgur
1/4 cup plus 1 tsp. olive oil, divided
3 cloves garlic, minced (1 Tbs.)
1 lb. green beans, cut into 1/2-inch pieces (2 cups)
1 10-oz. bag baby spinach, roughly chopped
2 Tbs. lemon juice
1/3 cup chopped walnuts
8 leaves fresh mint, thinly sliced

1. Place bulgur in large bowl, and pour 3 cups boiling water over it; cover, and let stand 20 to 30 minutes, or until bulgur is tender. Drain, and set aside.
2. Meanwhile, heat 1 tsp. oil in skillet over medium heat. Add 2 tsp. garlic, and cook 1 minute.
3. Add asparagus and 1/2 cup water. Cover, and cook 5 to 6 minutes.
4. Add spinach, and cook 3 to 4 minutes, or until just wilted, tossing occasionally with tongs. Season with salt, if desired.
5. Whisk together remaining 1/4 cup oil with lemon juice, lemon zest, and remaining 1 tsp. garlic. Season with salt and pepper, if desired.
6. Fluff bulgur with fork. Fold in spinach mixture. Stir in walnuts, basil, mint, and olive oil mixture.

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3 thoughts on “Lemony Bulgur with Green Beans and Spinach

  1. Pingback: Roasted Garlic « Erin's Adventures in Cooking

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