Sweet Baby Broccoli and Bulgur Wheat Salad with Caramelized Shallots and Walnuts

This can be eaten all by itself as a meal. It’s well-balanced, filling and so good on its own. It looks and sounds a bit fancy, but comes together quickly. The Bulgur wheat cooks in just 10 minutes, which gives you enough time to have the sweet baby broccoli and other ingredients ready to stir in and eat.

Ingredients

  • 1 cup Bulgur wheat
  • 2 cups low sodium chicken or vegetable broth
  • Zest of ½ lemon
  • 2 Tablespoons olive oil
  • 4 large shallots, finely sliced
  • 1 bunch Josie's Organics sweet baby broccoli, washed and bottoms trimmed, cut into ¼" pieces
  • ¼ cup walnut pieces, toasted (optional)
  • Kosher salt to taste

Serves 6

Quick Tips

  • Use the rice cooker to make the Bulgur. Set it up in the morning, and it’s warm and ready when you get home.
  • Don’t have Bulgur? Use oatmeal. Cook it the same way.
  • No shallots? A medium onion and two cloves of chopped garlic will do.

Directions

In a medium pot, bring the broth to a boil on medium-high heat. Stir in the Bulgur wheat and turn the heat down to medium-low. Let cook about 10 minutes until all the liquid is absorbed. Take off the heat and stir in the lemon zest. Set aside.

Heat the olive oil in a large skillet on medium-high. Add the shallots and cook 5-7 minutes until caramelized – stir frequently so the shallots brown evenly. Remove from the skillet and set aside on a plate. Place the baby broccoli in the pan and let cook 5-7 minutes until tender and the edges are slightly brown. Toss with tongs every couple of minutes.

Add the Bulgur wheat and shallots to the sweet baby broccoli. Toss together well and heat through about 2 minutes. Fold in walnuts. Season with salt.

Serve.

 

Dress it Up

A good drizzle of walnut or lemon oil polishes this dish up nicely. A few pinches of flaky Maldon salt finishes it well, too. For a large family dinner, spread out onto a large platter and top with freshly grilled chicken breasts or salmon fillets. For delicious fun the next day, form into patties and brown both sides in a skillet. Top with a fried or poached egg.

Nutritional Information

Calories
171
Total Fat
8g
Saturated Fat
1g
Carbohydrates
22g
Sugar
1g
Protein
4g
Fiber
5g
Sodium
146mg