GREEK BULGUR WITH BRUSSEL SPROUTS

GREEK BULGUR WITH BRUSSEL SPROUTS image

Yield Serves 6

Number Of Ingredients 12

1 pound brussels sprouts
ÃÂ¼ cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon sweet paprika
Salt and freshly ground black pepper to taste
1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
1 cup coarse bulgur
2 cups water
ÃÂ¼ cup chopped fresh parsley
ÃÂ¼ cup chopped fresh dill
Juice of 1 lemon (more to taste)

Steps:

T1. rim brussels sprouts and quarter, or if very small just cut in half. 2. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion & cook, stirring often, until tender, about 5 min. Add garlic and stir until fragrant, about 30 sec. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 min. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Season to taste. 3. Add bulgur and stir to coat with the tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. 4. Cover, reduce heat to low and simmer 20 to 25 min, until water has been absorbed. 5. Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top. Advance preparation: I like this even better the second day, because the bulgur gets even more fluffy. Reheat in a medium oven, on top of the stove or in the microwave. It will keep in the fridge for 3 days.