Vegetable Bulgur Stir-Fry
1 Tbsp. olive oil
1 c. bulgur wheat
1 Tbsp. sesame seeds
1 garlic clove, minced
2 scallions, chopped
1 c. carrots, thinly sliced
1 med. zucchini, thinly sliced
1 med. yellow squash, thinly sliced
1 c. Portabella mushrooms, chopped
2 c. broccoli florets
1 3/4 c. water
1/2 tsp. sweet basil
1/2 tsp. marjoram leaves
1/2 tsp. oregano
1 Tbsp. McKay’s chicken-style seasoning
1. Heat olive oil in a large skillet. Add garlic and scallions and sauté lightly. Add carrots and bulgur, sautéing and stirring until bulgur is lightly browned. Add zucchini and yellow squash and continue to sauté lightly.
2. Add mushrooms and seasonings. Mix water and chicken-style and add to skillet. Cover and let simmer for about 15 minutes. Add broccoli and some of the sesame seeds, cover and steam until broccoli is tender. Garnish with sesame seeds
1 Tbsp. olive oil
1 c. bulgur wheat
1 Tbsp. sesame seeds
1 garlic clove, minced
2 scallions, chopped
1 c. carrots, thinly sliced
1 med. zucchini, thinly sliced
1 med. yellow squash, thinly sliced
1 c. Portabella mushrooms, chopped
2 c. broccoli florets
1 3/4 c. water
1/2 tsp. sweet basil
1/2 tsp. marjoram leaves
1/2 tsp. oregano
1 Tbsp. McKay’s chicken-style seasoning
1. Heat olive oil in a large skillet. Add garlic and scallions and sauté lightly. Add carrots and bulgur, sautéing and stirring until bulgur is lightly browned. Add zucchini and yellow squash and continue to sauté lightly.
2. Add mushrooms and seasonings. Mix water and chicken-style and add to skillet. Cover and let simmer for about 15 minutes. Add broccoli and some of the sesame seeds, cover and steam until broccoli is tender. Garnish with sesame seeds
Caramelized Broccoli with Garlic
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1-1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
3 tablespoons extra-virgin olive oil
2 heads of broccoli (1-1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.
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