Dining and Cooking
In Chefs’ Collections

Greek Bulgur With Brussels Sprouts

I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked. In fact, I liked the leftovers even more than the freshly made dish. I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking. This is one of the few times I am happy to allow brussels sprouts to cook until they are quite soft.

Ingredients

  • 1 pound brussels sprouts
  • ¼ cup extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon sweet paprika
  • Salt and freshly ground black pepper to taste
  • 1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
  • 1 cup coarse bulgur
  • 2 cups water
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • Juice of 1 lemon (more to taste)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      218 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 6 grams protein; 160 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Trim brussels sprouts and quarter, or if very small just cut in half.
  2. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Season to taste.
  3. Add bulgur and stir to coat with the tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes, until water has been absorbed.
  4. Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
  • Advance preparation: I like this even better the second day, because the bulgur gets even more fluffy. Reheat in a medium oven, on top of the stove or in the microwave. It will keep in the refrigerator for 3 days.

About 1 hour

Dining and Cooking