I couldn’t get enough of the nutty flavor of bulgur, so I whipped together this recipe which combines the perfect arrangement of flavors — the refreshing roasted broccoli, nutty bulgur, even nuttier roasted cashews and refreshing lemon. The well-rounded meal makes great leftovers to package for lunch at work the next day, or the following night’s dinner.
> 1 large head of broccoli, sliced into bite-size pieces
> 1/3 cup cashew pieces
> 2 tablespoons olive oil
> salt and pepper
> 1 cup bulgur wheat
> juice from 1 lemon
Preheat oven to 425°F. Place broccoli on baking sheet, and drizzle with olive oil. Season with salt and pepper, and toss to to coat. Roast about 20 minutes, or until tender.
Boil 2 cups of water in a medium-sized saucepan, and add bulgur wheat. Bring to a simmer and cover with lid. Cook for about 15 minutes, or until water is absorbed.
Place cashews on a baking sheet and roast for about 7 minutes.
In a large mixing bowl, combine broccoli, bulgur wheat and cashews. Mix in lemon juice and season with salt and pepper.
Makes 4 servings.
Adapted from Martha Stewart.