The bulgur with beans and pesto turned out to be a great success last night. I could hardly stop myself from eating it! I kept picking at the leftovers while my husband and I were cleaning up after dinner. This was my first time making bulgur and after this victory I’m sure I will be making it again. The texture is very similar to couscous but it tastes a bit nuttier. I think I’m going to be substituting bulgur in many of my couscous recipes because it has so much more fiber (8g per cup vs. 2g per cup of couscous).
I’m committed to the belief that anything tastes better with pesto. I used Classico Basil Pesto that I bought from the grocery store because it’s much more economical to buy pesto in the winter than to make it.
You really have to try this recipe.
Pesto Bulgur with Beans (adapted from BH&G)
- 1.5 c. cooked beans (I used a mix of adzuki, kidney, and lentils) or canned beans of choice
- 1 & 1/3 c. chicken broth
- 2/3 c. cup bulgur
- 2 red peppers chopped
- 2 green onions thinly sliced
- 1/3 jar pesto
- 1/3 c. sundried tomatoes
Boil the broth, add the bulgur then return to a boil. Reduce heat and simmer, covered, for 15 minutes.
Stir in the pepper, green onions, pesto, sundried tomatoes, and cooked beans to warm everything through.
You can also serve this chilled as a salad, but I’ll save that for summertime. Enjoy!