Don't Eat Crap

I made up some bulgur to add to some stew last week and had about 2 cups left over. I hate to waste food so I searched our a recipe I thought we’d enjoy that included bulgur and I landed on the Chicken Bulgur Skillet at allrecipes.com.

What is bulgur? It’s a whole wheat. It is often found in soups, bakery goods, pilaf, and is the main ingredient in tabboueh. (Thanks Wikipedia). It is a good substitute for couscous and rice.

Chicken Bulgur Skillet

Serves: 4 Calories: 412 for 1.5 cups

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into bite size peices
• 2 tsp olive oil
• 2 medium carrots, chopped
• 1 small onion, chopped
• 2 stalks celery, chopped (my addition)
• 3 Tbs walnuts
• 1/2 tsp caraway seeds (I omitted these because I don’t have them)
• 1/4 tsp ground cumin (I probably used more)
• 1 1/2 c. bulgur (I used already cooked)
• 2 c. chicken broth
• 2 tbs raisins (I omitted because it didn’t sound good)
• 1/4 tsp salt
• 1/8 tsp cinnamon

In a large nonstick skillet, cook chicken in oil over medium-high heat until no longer pink. Remove and keep warm. In the same skillet, cook and stir the carrots, onion, celery, nuts, caraway seeds (if you are using them) and cumin for 3-4 minutes or until onion starts to brown.

Stir in bulgur. Gradually add broth; bring to a boil over medium heat. Reduce heat; add the raisins (if applicable), salt, cinnamon and chicken. Cover and simmer for 12-15 minutes or until bulgur is tender.

I really liked this. It was simple, sort of midwestern, but the walnuts and cinnamon were unique.

My side dish was bok choy from the CSA. This weeks produce included 2 bags of spinach, swish chard, radishes, baby pearl onions, and fennel. I really liked what I did to the bok choy. After a quick rinse.

I mixed together 1 Tbs rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar, 1 tsp soy sauce, 1 tsp of sriracha. I used a brush and painted it on lightly over all the swish chard and then “grilled” it on my panini maker that was already out on the counter. Probably for 3-4 minutes. I then brushed the remaining liquid over the cooked bok choy before serving. Delish! I really like sesame oil. It adds so much flavor. How do you like your bok choy? 

Oh and I had a salad with the fresh lettuce from our CSA. I got this new dressing from Kraft, it’s Asiago Parmesan.

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