A Plate Full of Veggies: Thyme-Tomato and Zucchini Bulgur
By Pat Crocker
April/May 2011
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Photography by Povy Kendal Atchison; Food Styling by Pieter Dijkstra
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Bulgur is a processed grain made from wheat berries that have been steamed, dried and crushed. It cooks very quickly because of the processing. Tabbouleh is a well-known Middle Eastern dish that is made with bulgur, fresh chopped herbs and tomatoes. SERVES 4 to 6
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• 2 tablespoons avocado or olive oil
• 1 onion, chopped
• 1 zucchini, chopped
• 1 can (28 ounces) stewed tomatoes with juice, chopped
• 1 cup vegetable stock or water
• 2 tablespoons chopped fresh oregano
• 1 tablespoon fresh thyme leaves
• 1 teaspoon Asian Five-Spice Seasoning
• 2⁄3 cup medium-textured bulgur
• Sea salt and freshly ground pepper
1. In a saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes or until slightly softened. Add zucchini and cook, stirring frequently, for 1 minute. Add tomatoes with juice and stock and bring to a boil.
2. Stir in oregano, thyme, Asian Five-Spice Seasoning and bulgur. Cover, reduce heat and simmer for 20 to 25 minutes or until bulgur is tender and all or most of the liquid has been absorbed. Season to taste with salt and pepper.
Author of 12 cookbooks including her latest, Everyday Flexitarian (Whitecap Books, 2011), Pat Crocker is a culinary herbalist and green cook.
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