Saturday, March 10, 2012

Bulgur and vegetable pilaf with herbs and white wine

This is a great side dish for using up extra CSA veggies. The white wine adds a nice touch. I used Italian sweet pepper and a bell pepper in it, scaling the recipe in half.

One year ago: Roasted Vegetables with Hazelnut Gremolata
Two years ago: Lemon Sabayon

Bulgur and vegetable pilaf with herbs and white wine (from The Olive and the Caper)

1/4 cup olive oil
1 small onion, chopped
3 garlic cloves, chopped
1 - 1 1/2 cups mixed vegetables, chopped
1 1/4 cup chicken stock
2 medium tomatoes, chopped
1/4 cup dry white wine
1 tsp oregano leaves (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp pepper
1 tbsp chopped dill or 2 tbsp basil

1. Heat oil in large skillet. Add onion, garlic, bulgur, and veggies. Saute 10 minutes.
2. Stir in stocks, tomatoes, wine, oregano, and s&p. Bring to a boil.
3. Reduce heat, cover, and simmer 20 - 25 min.
4. Remove from heat and stir in dill. Cover and set aside 5 min.
5. Fluff and serve.

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