Bulgur “Rice” Bowl with Squash, Kale, Spinach
A well-stocked pantry is the key to being able to whip a healthy meal together the day your CSA box arrives without having to make a grocery run. In this case, a bulgur based “rice” bowl.
Bulgur is one of those grains that I never ate growing up, but have come to love later in life. It has a nutty texture, and cooks in less time than rice, making it a perfect base for quick weeknight dinners. Just add vegetables and serve!
I stuffed the last acorn squash from my CSA box (check out the recipe here), but wanted to try something different this time. The relatively sweet squash pairs well with the bulgur, and the greens amp up the health factor.
Local ingredients: acorn squash (SLO Veg), kale (SLO Veg)
1 medium acorn squash
1 bunch kale (curly or flat)
1 bunch spinach
3/4 cup bulgur
2 cups unsalted broth or water
1 tbsp olive oil
thyme, marjoram, salt, pepper
Preheat oven to 425. Using a large, heavy knife cut the squash in half, then remove the seeds. Cut the squash into half-moon slices approximately 1/2 inch thick, then slice off the outer shell and cube. Add squash to a bowl with the olive oil, thyme, marjoram, salt, and pepper and toss to coat.
Spread squash out onto a large rimmed baking sheet and roast until tender and browned at the edges, approximately 25 minutes (depending on the size of the squash cubes).
While the squash is roasting, pour bulgur into a small saucepan and add unsalted broth or water. Bring to a boil, then let simmer until bulgur is tender, adding more broth or water as needed. Fluff, then set aside.
Steam spinach until bright green and wilted. Set aside. Slice kale into thick ribbons, then sauté until tender.
Portion out bulgur, then top with kale, spinach, and squash. Serve a larger portion as a vegan main dish or a smaller amount as a side to roasted chicken.