Jumpstart Dinner Recipe #10: Sleek

SLEEK

(a Lebanese dish adapted from Robin Robertson recipe, VegNews Sept.-Oct. 2010) (Serves 4)

Ingredients: 

1 cup whole-wheat bulgur

2 1/2 cups water or vegetable broth

1/4 cup sherry, white wine or water

1 onion, peeled and finely chopped

4 cups chard or kale, chopped

3-4 scallions (green onions), sliced, both white and green parts

3-4 tsp Baharat Spice Blend* (recipe below)

2 cans black-eyed peas, drained (or equivalent cooked from scratch**)

4 tbsp fresh lemon juice or juice of one lemon

Salt and black pepper

Directions:

In a medium bowl, place the bulgur and add the broth or water. Set aside for 30. minutes.

In a large skillet over medium heat, cook the onion until soft and transparent, about 5 minutes. Add the greens, scallions, spice blend, black-eyed peas and bulgur mixture, and bring to a boil, adding liquid as necessary to prevent sticking or burning. Reduce heat to low, cover, and simmer until tender, about 10 minutes. 

Stir in the lemon juice and season to taste with salt and pepper. Serve hot.

Notes:

*You could use store-bought Moroccan spice blend instead of following the recipe below.

** To cook the beans from scratch: Start with about 1 1/4 cups of dried black-eyed peas to get the equivalent of two cans of beans. Cover with water and soak for several hours or overnight. This particular kind of bean cooks up very quickly If they have been fully soaked.

BAHARAT SPICE BLEND (Makes about 3 tablespoons.)

Robertson says: “Use this spice blend to season your next pilaf, and keep extra on hand for a ready-made rub for veggies.”

Ingredients:

1 tbsp ground black pepper

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground fenugreek

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cardamon

Directions:

In a small bowl, com bine all ingredients and mi until well blended. If not using right away, store in an airtight container.