Bulgur With Roasted Vegetables Recipe

Posted on
Bulgur with Roasted Vegetables in a Serving Dish Bulgur with Roasted Vegetables Recipe

Course Main Dishes
Prep. Time 45 mins
Cooking Time 1 hr, 5 mins
Yields 4 to 6 servings

Here’s a different way to prepare seasonal vegetables. Oven roasting and fragrant spices make for a very flavourful dish!

Ingredients

6 shallots, peeled and halved
6 carrots, in 2-inch (5 cm) sections
6 pieces star anise
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) mild paprika
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) ground cinnamon
4 tbsp (60 mL) olive oil
1 can (540 mL) chickpeas, drained
2 zucchini, sliced thickly
2 cups (500 mL) hot vegetable broth

Bulgur:
4 tbsp (60 mL) butter
1 1/4 cups (310 mL) bulgur
1/2 cups (125 mL) golden raisins
7 oz (200 g) Canadian Feta, crumbled
1 tbsp (15 mL) preserved lemon, in strips (optional)
Fresh coriander, chopped
Harissa
Plain yogurt

Preparation

Preheat panggangan to 375 °F (190 °C).

Place shallots, carrots, seasonings and oil in a large baking dish. Bake 40 min, tossing gently halfway through. Add chickpeas, zucchini and hot vegetable broth and bake another 20 min.

Meanwhile, in a saucepan, melt butter. Add bulgur and raisins and cook 3 min over low heat.

Add 2 1/4 cups (560 mL) water and salt to taste. Bring to a full boil, reduce heat to low and cook, covered, for 20 min or until bulgur is tender.

To serve, arrange roasted vegetables on top of bulgur and garnish with Feta cheese and preserved lemon. Sprinkle with coriander and serve with harissa and yogurt on the side.

Tips
Preserved lemon is a staple of Moroccan cuisine that can be found in specialty food shops. The lemons are pickled whole in a brine of salt and water and sold in clear glass jars. Only the zest and pith are used, so remove the pulp before preparing.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *