VeggieTalk

With Easter coming up this weekend, this nice Jewish girl (me) thought I’d look into some of the dishes I recommended as part of a veg Easter meal in one of my earlier books, Vegetarian Celebrations. The dish that still most appeals to me is the one that follows. There’s nothing about it that’s traditionally “Easter,” but it’s a nice transitional kind of dish, bridging the craving for hearty dishes and lighter, more spring-like flavors. I haven’t made this for years, but it is now officially on this week’s agenda!

Lemony Bulgur with Green Beans and Walnuts

6 to 8 servings

Adapted from Vegetarian Celebrations

• 3/4 cup raw bulgur (presteamed cracked wheat)
• 2 tablespoons olive oil
• 1 large onion, quartered and sliced
• 2 to 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup canned navy beans
• 2 cups slender green beans, cut into 1-inch lengths and steamed until tender-crisp (see Note)
• 1/4 cup finely chopped walnuts, or more, as desired
• 2 to 3 tablespoons minced fresh dill
• Juice of 1 lemon, more or less to taste
• 2 tablespoons reduced-sodium soy sauce, or to taste
• reshly ground pepper to taste

Place the bulgur in a heatproof dish. Pour 1 1/2 cups of boiling water over it and cover until the water is absorbed, about 30 minutes. Fluff with a fork.

Heat the oil in a large skillet or wok. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is lightly browned. Add the mushrooms; cover and “sweat” until they are wilted.

Stir in the bulgur and all remaining ingredients and cook over low heat, stirring frequently, for 10 minutes. Transfer to a covered casserole dish to serve.

Note: If you can’t find fresh, slender green beans, substitute frozen organic whole baby green beans, cut in half.