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Bulgur, Green Bean, and Walnut Pilaf

1 cup bulgur
1/2 cup walnuts -- coarsely chopped
2 cups vegetable or chicken stock (or filtered water)
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper
1 cup green beans -- tips removed, and cut into 1/2" pieces


In a medium pot, dry-roast bulgur and walnuts, stirring constantly until aromatic, about 4 or 5 minutes. Be careful not to overheat and burn. Add stock, salt, and pepper. Bring to a boll, covered, then lower flame and cook until water is absorbed, about 15 minutes.


Place green beans on top of bulgur mixture and cook, covered, another 5 minutes. Turn off heat and allow pot to stand 5 minutes.


With a fork, fluff grain to loosen and stir in green beans. Pour into a serving bowl.


Bulgur is one of the grains that needs no washing and cooks quickly. The next day, with vinaigrette, this dish becomes salad.


This recipe yields 4 servings.


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