Recipe Instructions:
Bulgur with White Beans and Greens
Bulgur with White Beans and Greens
COOKING LIGHT
Active Time
20 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: about 3/4 cup bulgur, 1/2 cup arugula, 1/2 cup fennel, and 1/3 cup bean salad)
November 2021
Make a warm bean salad with white beans and brightly flavored fennel and serve it over hearty bulgur and fresh arugula for a vegan main dish meal.
Ingredients
1 1/3 cups water 2/3 cup uncooked bulgur 1/4 cup extra-virgin olive oil, divided 1 1/4 teaspoon kosher salt, divided 1 medium bulb fennel, cored and cut into 1/2-in. wedges 1 (15-oz.) can lower-sodium cannellini beans, drained and rinsed 1 tablespoon red wine vinegar 1 tablespoon chopped fresh dill 2 cups packed baby arugula
How to Make It
1. Bring water to a boil in a small saucepan over medium-high. Add bulgur; cover, reduce heat to medium- low, and cook 12 minutes. Remove from heat; let stand, covered, 10 minutes. Add 1 tablespoon oil and 3/4 teaspoon salt; stir to combine.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add fennel wedges; cook, undisturbed, until golden brown on bottom, 4 to 5 minutes. Flip wedges; cook until other side is browned, 4 to 5 minutes. Remove from skillet; set aside. Add beans and remaining 2 tablespoons oil to skillet; cook over medium, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from heat; stir in vinegar, dill, and remaining 1/2 teaspoon salt. Spoon bulgur and arugula into bowls; top with fennel wedges and warm bean salad.
