Best Bulgur With Leeks And Swiss Chard Recipes

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CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST



Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest image

This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3/4 pound green Swiss chard (1 large bunch), washed and trimmed
2 large leeks (10 to 12 ounces each)
5 tablespoons unsalted butter
1/2 cup panko bread crumbs
Kosher salt and black pepper
3 tablespoons nutritional yeast
3 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 cups chicken or vegetable stock
1 cup heavy cream
16 ounces linguine or fettuccine
3/4 cup finely grated Parmesan
Fresh tarragon leaves, for garnish
1 lemon, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
  • Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
  • Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
  • Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
  • Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
  • Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
  • Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
  • Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

FARRO OR BULGUR WITH BLACK-EYED PEAS, CHARD AND FETA



Farro or Bulgur With Black-Eyed Peas, Chard and Feta image

Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h

Yield Serves 6

Number Of Ingredients 13

1 pound black-eyed peas
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 to 2 serrano peppers, minced (optional)
1 bay leaf
Salt to taste
1 bunch Swiss chard (about 1 pound), stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy
1/4 cup chopped fresh dill or cilantro
Freshly ground pepper to taste
3 cups cooked farro or bulgur
1 red pepper, cut in small dice, for topping
2 ounces feta, crumbled

Steps:

  • Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
  • Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
  • Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
  • Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 677 milligrams, Sugar 5 grams

BULGUR WITH SWISS CHARD, CHICKPEAS AND FETA



Bulgur With Swiss Chard, Chickpeas and Feta image

Bulgur comes in one of four grades: fine (bags are often labeled #1), medium (#2), coarse (#3) and very coarse (#4). The different grinds are used for specific types of dishes. Pilafs are made with medium, coarse or very coarse bulgur. Tabbouleh and kibbe are made with fine bulgur.This is a convenient grain to keep on hand in the pantry. It's easy to find in whole foods stores and in Middle Eastern markets. Don't confuse it with cracked wheat, which is another product made from raw wheat berries. Because bulgur is made from precooked wheat berries, it takes only about 20 minutes to reconstitute by soaking or by simmering. It has a wonderful nutty flavor and a light texture.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h20m

Yield Serves four to six

Number Of Ingredients 9

1 cup bulgur (medium or coarse grade)
Salt to taste
1/4 cup extra virgin olive oil
1 pound Swiss chard, heavy stems removed, washed well
4 large garlic cloves, finely chopped
One 15-ounce can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
1/4 cup chopped fresh dill or parsley
Freshly ground black pepper to taste
3 ounces feta cheese, crumbed or cut in small squares

Steps:

  • Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.
  • Add water to a steamer pot, and bring to a boil. Place the Swiss chard in the steamer (you can use a pasta pot with an insert for this), and steam until it wilts, about four to five minutes. Drain, rinse with cold water and squeeze out the excess water with your hands. Chop coarsely and transfer to a bowl.
  • Heat another tablespoon of the olive oil in a small frying pan. Add the garlic. Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard. Add the remaining 2 tablespoons of olive oil, the chickpeas and dill. Season with salt and pepper, and toss together.
  • Lay the chard mixture over the bulgur. Top with the feta, and gently push the feta cheese down into this mixture. Bake 30 minutes or until sizzling. Serve hot.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 14 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 5 grams

SEARED RAINBOW CHARD WITH LEEKS



Seared Rainbow Chard With Leeks image

Make and share this Seared Rainbow Chard With Leeks recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 bunches rainbow chard leaves or 2 bunches red and green swiss chard
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only)
3/4 teaspoon fine sea salt

Steps:

  • Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
  • Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
  • Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).

Nutrition Facts : Calories 163.2, Fat 15.5, SaturatedFat 6.4, Cholesterol 22.9, Sodium 446.2, Carbohydrate 6.3, Fiber 0.8, Sugar 1.7, Protein 0.8

BULGUR PILAF WITH CHICKPEAS AND HERBS



Bulgur Pilaf With Chickpeas and Herbs image

This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h35m

Yield Serves four to six

Number Of Ingredients 9

1 cup dried chickpeas, soaked in 1 quart water for six hours or overnight and drained
Salt to taste
1 cup coarse bulgur wheat
2 tablespoons extra virgin olive oil
1 bunch scallions, finely chopped
2 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley, or a mixture of parsley and dill
2 tablespoons finely chopped fresh mint
Juice of 1 lemon

Steps:

  • Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
  • Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams

BULGUR WITH LEEKS AND SWISS CHARD



Bulgur With Leeks and Swiss Chard image

Make and share this Bulgur With Leeks and Swiss Chard recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 medium leeks, white and tender green parts chopped
1 lb swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 garlic cloves, minced (about 4 tsp.)
2 3/4 cups low sodium vegetable broth
1 cup bulgur

Steps:

  • Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
  • Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves.
  • Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
  • Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Nutrition Facts : Calories 240.2, Fat 7.7, SaturatedFat 1.1, Sodium 259, Carbohydrate 39.2, Fiber 9.4, Sugar 3.7, Protein 8.3

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