16 March, 2010
Broccoli Sautéed in Wine and Garlic over Bulgur Wheat Pilaf
Posted in : Sides & Appetizers, Vegetarian on by : wendland99INGREDIENTS
Bulgur ingredients:
1/2 cup finely chopped onion
2 tablespoons extra-virgin olive oil
1 cup fine bulgur
1 cup boiling water
1/3 cup slivered almonds, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
Broccoli ingredients:
6 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced
3 pounds broccoli, cut into spears
1 cup Frascati or other dry white wine
1 tablespoon hot red pepper flakes
Grated zest of 1 lemon
Grated zest of 1 orange
PREPARATION
Bulgur Pilaf Preparation:
Sauté the onion in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown (~5 to 7 minutes). Add bulgur to onion and cook, stirring, for 2 minutes. Stir in hot water, and remove from heat. Let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, and stir in almonds, salt, and pepper. Serve with broccoli.
Broccoli Preparation:
In a 10 to 12”frying pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning, until the stalks are tender — 8 to 10 minutes. Add the red pepper flakes and zests, toss well, and serve immediately.
