Equipment
- can opener
Ingredients
- 1 cup bulgur wheat
- 1 1/2 cups low-sodium vegetable stock (or water)
- 2 cans low-sodium beans of your choice (rinsed and drained)
- 2 tsp. canola oil
- 1 bunch greens of your choice (washed, dried and cut into strips or pieces)
- 3 cloves garlic (minced)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
Instructions
- Combine bulgur wheat and stock in a medium saucepan. Bring to a boil, reduce heat to low, cover with a lid and simmer about 10-12 minutes or until water is absorbed and wheat is tender.
- Stir in beans, cover, remove from heat and set aside.
- Add 2 tsp. oil to a medium sauté pan and place over medium heat.
- Add greens and garlic and sauté until greens are bright green and beginning to get tender. Season with salt and pepper. Remove from heat.
- For each serving, place wheat and bean mixture in a bowl or on a plate, top with greens. Serve immediately.
GREAT ADDITIONS/SUBSTITUTIONS
- Frozen or fresh greens. Plus, in the segment and in the recipe, we’ll give 3-4 easy flavoring combinations to apply to these 3 main ingredients such as: lime, cilantro, cumin; lemon, garlic, chili flakes; ginger, green onion, garlic.
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