Zucchini-Apple Bulgur
Submitted by mesha ennis
Nutty bulgur wheat simmered in apple juice, tossed with sautéed zucchini, chopped apple, and warm cinnamon. A wholesome vegan side dish or light meal that comes together in 30 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of clean, nourishing food that makes you feel good about what you’re eating without sacrificing flavor.
Bulgur wheat gets simmered in a mix of water and apple juice, which gives the grain a subtle fruity sweetness you won’t get from water alone. Sautéed zucchini and chopped apple fold in while everything’s still warm, and a hit of cinnamon ties the whole bowl together.
No oil required for the sauté. A splash of apple juice or water does the trick.
It works as a side dish next to roasted chicken, or pile it high in a bowl for a light vegan lunch.
Chef Tips
- Use a firm, tart apple like Granny Smith. It holds its shape and balances the sweetness of the juice.
- Don’t skip the cinnamon. It’s the bridge between the sweet apple and the earthy bulgur that makes the whole dish sing.
- Leftovers are great cold the next day, tossed with a squeeze of lemon juice and a handful of fresh mint.
Ingredients
Directions
Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed.
While bulgur is cooking, sauté the apple and zucchini (peeled or not, as you prefer) according to your method of choice, such as using a bit of apple juice or water, until softened.
Stir in the salt and cinnamon, then add the cooked bulgur.
Comments
