Bulgur with Leeks and Swiss Chard Recipe | Vegetarian Times Skip to main content

Bulgur with Leeks and Swiss Chard

This one-pot meal is a hearty, satisfying way to welcome the cool breezes of fall. If you can'’t find Swiss chard, spinach also works well.



Ingredient Line: 
2 Tbs. olive oil
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2 medium-size leeks, white and tender green parts chopped
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1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
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2 cups sliced mushrooms
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4 cloves garlic, minced (about 4 tsp.)
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2 ¾ cups low-sodium vegetable broth
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1 cup bulgur


1. Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.

2. Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Nutrition Information: 

9 g
Total Fat: 
7 g
Saturated Fat: 
0.5 g
42 g
0 mg
660 mg
9 g
4 g
Serves 4

Comments on this Recipe

This recipe was fantastic! My boyfriend and I both loved it. Ate the leftovers the next day and they were great! I don't know if they were better, but I would say just as good.

Sounds really good... Does it get better then next day? I'm always afraid dishes with greens aren't as good as leftovers.

I followed the recipe exactly and the veggies turned out mushy. Next time I'll cook the leeks, add the mushrooms, then the bulgur and broth, and greens for the last 5-10 minutes.

I'm going to make this with the leeks. All I need is vegetable broth, ha.