Wednesday, March 4, 2009


This may take some time if you’re a slow chopper like me, but so easy to make and one friend I gave it to said she can’t stop thinking about it (so I hope you try making it, Jen!) Kids who don’t like stuff mixed together will resist this, but give it a try (and you can get them to do the sautéing while you’re chopping)…

2 tablespoons olive oil
4 cups peeled diced assorted root vegetables (I used carrots, turnips and sweet potatoes)
2 cups chopped onions
4 cups vegetable or chicken stock
1 rounded teaspoon herbes de Provence
1 1/2 cups bulgur (about 8 ounces)

1 big bunch of spinach or chard, chopped

8 ounces firm feta cheese, cubed

Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, the more you let them caramelize the better. Add stock and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add greens; stir until wilted, about 1 minute. Season to taste with salt and pepper. Remove from heat and toss in feta. Serve hot or at room temperature.

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