nutritional information

Per Serving:

  • Calories: 252
  • Protein: 9 g
  • Total Fat: 7 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 42 g
  • Cholesterol: 0 mg
  • Sodium: 660 mg
  • Fiber: 9 g
  • Sugar: 4 g
Vegan

Bulgur with Leeks and Swiss Chard

Bulgur with Leeks and Swiss Chard

Serves 4

30 minutes or fewer

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

October 2006 p.33

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comments

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

Cailin - 2014-02-08 20:21:17

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.

Kelly - 2013-04-07 22:57:24

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

Sam McCall - 2009-10-23 12:29:35

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.

Holly - 2010-03-09 16:35:33