A Plate Full of Veggies: Thyme-Tomato and Zucchini Bulgur
By Pat Crocker
Bulgur is a processed grain made from wheat berries that have been steamed, dried and crushed. It cooks very quickly because of the processing. Tabbouleh is a well-known Middle Eastern dish that is made with bulgur, fresh chopped herbs and tomatoes. SERVES 4 to 6
• 2 tablespoons avocado or olive oil
• 1 onion, chopped
• 1 zucchini, chopped
• 1 can (28 ounces) stewed tomatoes with juice, chopped
• 1 cup vegetable stock or water
• 2 tablespoons chopped fresh oregano
• 1 tablespoon fresh thyme leaves
• 1 teaspoon Asian Five-Spice Seasoning
• 2?3 cup medium-textured bulgur
• Sea salt and freshly ground pepper
1. In a saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes or until slightly softened. Add zucchini and cook, stirring frequently, for 1 minute. Add tomatoes with juice and stock and bring to a boil.
2. Stir in oregano, thyme, Asian Five-Spice Seasoning and bulgur. Cover, reduce heat and simmer for 20 to 25 minutes or until bulgur is tender and all or most of the liquid has been absorbed. Season to taste with salt and pepper.
Author of 12 cookbooks including her latest, Everyday Flexitarian (Whitecap Books, 2011), Pat Crocker is a culinary herbalist and green cook.
Click here for the main article, A Plate Full Of Veggies.
Cooking with Herbs
Boost the flavor quotient of your meals by becoming an expert at cooking with herbs, with our useful guide to culinary herbs.
Herbs for Digestion: Bitters on the Go Recipe
Combine tinctures in this recipe to make a quick, easy, and clean concoction. Tuck a bottle of Bitters On The Go into your purse or travel bag for portable digestive support.
Mulling Spice Bag
This spice bag is simple to make, and a perfect addition to your next beverage!