Bulgur With Swiss Chard Chickpeas And Feta Recipes

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Toss the cooked bulgur with 1 tablespoon of olive oil and spread in the baking dish in an even layer.
• Add water to a steamer pot, and bring to a boil. Place the Swiss chard in the steamer (you can use a pasta pot with an insert for this), and steam until it wilts, about four to five minutes. Drain, rinse with cold water and squeeze out the excess water with your hands. Chop coarsely and transfer to a bowl.
• Heat another tablespoon of the olive oil in a small frying pan. Add the garlic. Cook, stirring, just until fragrant and translucent, 30 seconds to a minute, and scrape into the bowl with the chard. Add the remaining 2 tablespoons of olive oil, the chickpeas and dill. Season with salt and pepper, and toss together.
• Lay the chard mixture over the bulgur. Top with the feta, and gently push the feta cheese down into this mixture. Bake 30 minutes or until sizzling. Serve hot.

Steps:

• In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.

Steps:

• Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
• Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
• Stir remaining ingredients, except parsley and basil into the bulgur.
• Sprinkle with the fresh parsley and basil.
• NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.

Steps:

• In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
• Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
• In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
• Add the chickpeas, olives and cheese, tossing well to combine.
• Season with additional salt and pepper if necessary.
• Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Steps:

• Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Steps:

• Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
• Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.