Greek Bulgur With Brussels Sprouts
Updated December 12, 2022
Andrew Scrivani for The New York Times
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 pound brussels sprouts
¼ 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 ½ cups chopped fresh tomatoes
1 cup coarse bulgur
2 cups water
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
Juice of 1 lemon (more to taste)
Nutritional analysis per serving (6 servings)
31 grams carbs; 220 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 8 grams fiber; 681 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim brussels sprouts and quarter, or if very small just cut in half.
- Step 2
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add brussels sprouts and cook, stirring often, until coated with oil and beginning to soften, about 5 minutes. 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.
- Step 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. Cover, reduce heat to low and simmer 20 to 25 minutes, until water has been absorbed.
- Step 4
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 refrigerator for 3 days.
Private Notes
Comments
To make this a bit more satisfying as main dish I made a few adjustments: increase the tomatoes as others suggested (I used fresh) and the paprika; decrease the water (due to added tomato juices); add a carrot and a can of chickpeas; I used oregano in place of dill; sprikle either sliced almonds or crumbled feta (or both!) on top and serve!
My husband and I enjoyed this. I used leeks and doubled the tomatoes, as suggested. The lemon juice gives the dish a nice piquancy - very nice undertone. We're mostly vegetarian and this was a nice hearty meal.
This was nice as a SIDE dish with glazed salmon (brown sugar and dijon mustard). I added more garlic than called for and added feta at the end when serving as suggested. I used canned tomatoes. A fine way to cook brussels sprouts for the fall when they are in season and plentiful.
I made two changes. Double the tomatoes and extra garlic. Wanted to make sub freekah for bulgur but chickened out. To make a meal of it I’d add chick peas.
This was quite good. I used quinoa instead of bulgur.
What a wonderful vegetarian dish (vegan if you omit the feta -- but I wouldn't!)! Definitely do add the can of chickpeas to make a heartier main as opposed to a good side.