Bulgur Bowl with Beans and Steamed Vegetables

Posted on February 16, 2011

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The January/February issue of Martha Stewart’s Whole Living Magazine features the annual Whole Living Action Plan, a 28-day jump-start on a year of total mind-body wellness.  Check out the four weeks worth of simple and pure recipes and mind and body detoxifying tips.

Last week I had planned on making the Millet Bowl with Black Beans and Vegetables from week one’s purification recipes.  I discovered that I had bulgur that needed to be used and kidney beans on hand instead of black beans.  So, my Bulgur Bowl with Beans and Steamed Vegetables was born.

I love beans and rice and like that this dish was a different spin on beans and grain.  I had no qualms going back for seconds of the delicious steamed vegetables.

Bulgur Bowl with Beans and Steamed Vegetables:

For the beans and grain:

  • 1/2 cup bulgur
  • 1 can kidney beans
  • 2 tablespoons ginger, freshly grated
  • 1 teaspoon sea salt

For the Vegetables:

  • 6 button mushrooms
  • 1 cup carrots, sliced
  • 2 bok choy, halved
  • 1/2 cup red cabbage, grated
  • 1 scallion, sliced
  • freshly ground black pepper

For the Dressing:

  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoon apple cider vinegar

Cook bulgur according to package directions.

Eight minutes before bulgur is ready, add the beans, ginger and salt.  If you have a steamer basket, clip it onto the pot above the bulgur (or use a separate pot to heat 1/2 cup water).

Steam mushrooms covered for 3 minutes.  Add the carrots and bok choy and steam for an additional 4 minutes.  Remove vegetables from steam.  Drain bulgur and bean mixture.

In a small bowl, whisk together ingredients for dressing.

Build your bowls beginning with bulgur and beans, garnishing with the steamed and raw vegetables.  Season with salt and pepper, and drizzle dressing on top.