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About the Dish

  • Yellow Onion

    Yellow Onion

  • Bulgur Wheat

    Bulgur Wheat

  • Beautiful Briny Sea Papadopoulos salt

    Beautiful Briny Sea Papadopoulos salt

  • Tomato

    Tomato

  • Carrot

    Carrot

  • Radish

    Radish

  • Broccolini

    Broccolini

  • Zucchini

    Zucchini

  • Oregano

    Oregano

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Peel and dice onion. Peel and mince garlic. Cut carrots into 1/4-inch pieces. Halve radishes lengthwise, and cut crosswise into 1/4-inch slices. Trim bottom 1/2 inch off broccolini stems and discard; thinly slice stems crosswise, leaving florets intact. Halve zucchini lengthwise, and cut crosswise into 1/4-inch slices. Pick and chop oregano leaves. Pick and chop parsley leaves.
2
Heat a saucepan over high heat. Add 1 teaspoon olive oil. Measure out 1/4 cup diced onion, and add to pan. Cook while stirring until onion begins to become translucent, 2-3 minutes.
3
Stir in bulgur and 1/4 teaspoon Sultan Papadopoulos salt. Add 1 3/4 cups water, and stir well. When liquid comes to a boil reduce heat to low, cover pot and cook 10 minutes. Remove from heat and let stand, covered, 20 minutes.
4
While the bulgur is cooking, make vegetable ragout: Heat a saucepot over medium heat; add 1 teaspoon olive oil. When oil is shimmering add garlic and remaining onion. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
5
Add tomato with juice, carrot, radish and remaining 3/4 cup water.
6
When the mixture comes to a boil, add broccolini, zucchini, oregano and 1/4 teaspoon Sultan Papadopoulos salt. Stir to combine.
7
Reduce heat to low, cover and cook until vegetables are tender but still have a little bit of crunch, 10-12 minutes. Taste and adjust seasoning as desired with remaining Sultan Papadopoulos salt. Divide bulgur between 2 plates. Arrange vegetables around bulgur. Sprinkle with chopped parsley, and drizzle with remaining 1 teaspoon olive oil. Enjoy!