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Bulgur with Leeks and Swiss Chard

Vegetarian Times Issue: October 1, 2006   p.33

Vegan 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.

Directions

  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.

Member Rating: 1111

ingredient list

Serves 4

  • 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 3/4 cups low-sodium vegetable broth
  • 1 cup bulgur

Nutritional Information

Per SERVING:

Calories 252
Protein 9g
Total fat 7g
Saturated fat g
Carbs 42g
Cholesterol mg
Sodium 660mg
Fiber 9g
Sugars 4g
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Comments

By Sam McCall on Oct 23, 2009:
Sounds really good... Does it get better then next day? I'm always afraid dishes with greens aren't as good as leftovers.

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