Greenbeans with Bulgur and Cranberries
By Tested and perfected in the Sur la Table kitchen
Greenbeans with Bulgur and Cranberries
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 pound French-style green beans
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 medium shallot, minced
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- ½ cup dried cranberries
- 2 tablespoons minced parsley
A staple in Mediterranean and Middle Eastern cuisine, Bulgur is a versatile ingredient and perfect for breakfast, lunch and dinner. Bulgur is easy to prepare and is known for its nutty flavor, making it wonderful for salads, breads and savory dishes.
Place the bulgur in a large heatproof bowl, pour boiling water over and cover the bowl with plastic film. Allow to sit undisturbed until liquid is completely absorbed, about 20 minutes.
Place a large pot of salted boiling water on the stove over a medium-high burner and bring to a boil. When boiling, add the beans and cook until tender, about 4 minutes. Using a slotted spoon, remove the beans from the water and transfer to a medium bowl filled with ice water. When the beans are cool, cut into 1-inch long pieces.
In a separate small bowl, use a whisk to combine the lemon juice, mustard and shallot. While whisking, add the olive oil slowly in a smooth stream slowly until emulsified. Taste and adjust seasoning with salt and pepper.
Drain any excess water from the bulgur and, using a silicone spatula to stir, add the lemon vinaigrette to the green beans, cranberries and bulgur. Taste and adjust seasoning with salt and pepper.
To serve: Transfer to a large platter or bowl and sprinkle parsley and serve at room temperature.
Place the bulgur in a large heatproof bowl, pour boiling water over and cover the bowl with plastic film. Allow to sit undisturbed until liquid is completely absorbed, about 20 minutes.
Place a large pot of salted boiling water on the stove over a medium-high burner and bring to a boil. When boiling, add the beans and cook until tender, about 4 minutes. Using a slotted spoon, remove the beans from the water and transfer to a medium bowl filled with ice water. When the beans are cool, cut into 1-inch long pieces.
In a separate small bowl, use a whisk to combine the lemon juice, mustard and shallot. While whisking, add the olive oil slowly in a smooth stream slowly until emulsified. Taste and adjust seasoning with salt and pepper.
Drain any excess water from the bulgur and, using a silicone spatula to stir, add the lemon vinaigrette to the green beans, cranberries and bulgur. Taste and adjust seasoning with salt and pepper.
To serve: Transfer to a large platter or bowl and sprinkle parsley and serve at room temperature.