Winter Vegetables and Bulgur |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This vegetarian main course is hearty, healthy, and delicious. Ingredients:
2 tablespoons olive oil |
4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets) |
2 cups chopped onions |
4 cups vegetable broth |
1 rounded teaspoon herbes de provence |
1 1/2 cups bulgur (about 8 ounces) |
1 6-ounce package baby spinach leaves |
Directions:
1. Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.
2. Ingredient tips: Look for herbes de Provence in the spice section of supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted. Bulgur, also known as cracked wheat, is available at supermarkets and natural foods stores.
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