Vegetarian Lunch for the Week: Saffron Bulgur With Sautéed Vegetables and Goat Cheese
Happy Meatless Monday! Finally back to work today after five long weeks. Something is not quite right about the fact that you can get more time off for jury duty than for maternity leave. I suppose that is the price of upholding sweet, sweet justice.
Week 10 winner: Apple, Sausage and Brie Pizza on a Pumpkin Crust– I’d be game to try out different toppings, but the crust is dynamo!
Okay, enough small talk. Time for you to meet my lunch for the week. This recipe has been on my lunch to-do list for quite some time. After a meat-heavy weekend, I’m excited to eat this colorful, veggie-rich bulgur salad all week. I’m hoping that the sautéed veggies and goat cheese hold up alright. I’ll go ahead and note that most of the modifications I made to this recipe were to avoid yet another trip to the grocery store, not any imperative improvements.
Saffron Bulgur With Sautéed Vegetables and Goat Cheese
Ingredients:
- 1 1/2 cup bulgur
- 3 cups vegetable broth
- 1/2 g saffron
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 1 tbsp Chili Powder
- 1/2 tsp ground coriander
- 1 red bell pepper (diced)
- 1 zucchini (thinly sliced
- 10 cherry tomatoes (cut in half)
- lime juice
- salt & pepper
- 4oz goat cheese
- 1/2 cup roasted salted cashews
Directions:
- Cook the bulgur in vegetable broth for about 10 minutes and add the saffron while cooking.
- Meanwhile, add olive oil to a frying pan on medium heat. Stir in the onion, garlic and chili powder. Add bell pepper, zucchini, cherry tomatoes and juice from the lemon. Cook for about 10 minutes, stirring frequently.
- Add coriander and salt and pepper to taste (I did 1/2 tsp salt, 1/4 tsp pepper). Mix it all with the bulgur and let cool.
- Once chilled, mix in goat cheese and cashews.
