Bulgur Greens Bowl

Name: Bulgur Greens Bowl
Yield: 4
Ingredients: 12.0each Garlic clove, peeled, whole; 45.0ml Olive oil; 450.0g Green beans, cleaned and whole; 30.0ml Olive oil; 0.0x Salt, kosher, to taste; 0.0x Black pepper, to taste; 20.0each Shishito peppers, left whole; 1.35kg Malabar spinach, raw; 1.0kg Bulgur wheat and wild rice, cooked in vegetable stock; 1.0each Asian cucumber, sliced; 125.0ml Hellmann's® Classics Balsamic Dressing 2 x 3.78 L

Grains combined with trendy Shishito peppers and other green vegetables create a flavorful "green" bowl.

...

Prepare the Garlic

Garlic clove, peeled, whole 12.0 each
Olive oil 45.0 ml

Prepare the Vegetables

Green beans, cleaned and whole 450.0 g
Olive oil 30.0 ml
Salt, kosher, to taste
Black pepper, to taste
Shishito peppers, left whole 20.0 each

Prepare the Spinach

Malabar spinach, raw 1.35 kg

Finish the Dish

Bulgur wheat and wild rice, cooked in vegetable stock 1.0 kg
Asian cucumber, sliced 1.0 each
Hellmann's® Classics Balsamic Dressing 2 x 3.78 L 125.0 ml
Hellmann's® Classics Balsamic Dressing 2 x 3.78 L
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Hellmann's®

Gluten free

Plant Forward

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Vegetables

Grains combined with trendy Shishito peppers and other green vegetables create a flavorful "green" bowl.

...

Preparation

Prepare the Garlic
- Preheat oven to 180 C degrees.
- Peel garlic and place in a sauté pan with the olive oil. Toss and place in the oven. Roast for 15 minutes or until lightly brown and caramelized.
Prepare the Vegetables
- Toss the Shishito peppers and green beans with oil, salt and pepper.
- Roast for 25 minutes, or until golden brown.
Prepare the Spinach
- After the garlic is cooked, carefully take pan out of oven. Remove garlic with slotted spoon and set aside. Reheat pan over high heat. Once hot, add the Malabar spinach and cook for 1-2 minutes until soft but not overcooked.
Finish the Dish
- Toss the bulgur and wild rice mixture with balsamic dressing.
- In a wide bowl, place 1 cup of the warm cooked bulgur and wild rice mixture. Add a portion of green beans and 5 Shishito peppers, add Malabar spinach and a few cloves of roasted garlic. Garnish with slices of Asian cucumber and serve.