Satisfying SleekPosted: August 26, 2010
I love VegNews. Whenever I’m feeling a little blah about cooking, I like to look to past and current issues of the magazine for inspiration. Unlike Vegetarian Times, which I also love, VegNews is 100 percent vegan. It’s the perfect mix of recipes, articles, facts about veganism, and product reviews.
The most current issue arrived in my mailbox just a few days ago and it does not disappoint. The first recipe that I spotted was this Satisfying Sleek. It’s a Lebanese pilaf made from bulgar wheat, black-eyed peas, kale or swiss chard, and a baharat spice blend that consists of black pepper, coriander, cumin, fenugreek, ground ginger, cinnamon, and cardamom. Unfortunately, I could not locate fenugreek at the grocery stores in my neighborhood. I’m sure I could find some at one of our Middle Eastern grocery stores, but I didn’t have the time to drive across town to get it. So, I just left it out.
Anyway, the pilaf is surprisingly flavorful despite its simple ingredients, and it smells incredible! Aromas from the spice mixture filled my kitchen. I doubled the original recipe so that we would have leftovers for dinner the next day. I also served it with a dollop of hummus and lavash bread that were leftover from our Roasted Red Pepper and Hummus Wraps.
Satisfying Sleek (adapted from VegNews)
Serves 2 + leftovers
1 cup bulgar wheat
3 cups vegetable broth
2 tbsp olive oil
2 large onions, finely chopped
4 cups swiss chard or kale (I used kale)
6 scallions, chopped
4 tsp baharat spice blend (see below)
2 15 oz. cans of black-eyed peas, drained and rinsed
4 tbsp fresh lemon juice
salt and pepper to taste
Baharat Spice Blend:
1 tbsp ground black pepper
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground fenugreek
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
Place bulgar into a large bowl, cover with the vegetable broth and set aside for 30 minutes.
In a large pot, heat the oil over medium heat and add the onions. Cook until soft. Add the kale, scallions, black-eyed peas, spice blend, and bulgar mixture to the pot and bring what liquid is there to a boil (my bulgar had soaked up most of the broth, so I added a half cup of water to the pot). Turn the heat to low, cover, and simmer for about 10 minutes.
Stir in the lemon juice and season with the salt and pepper.
Serve with hummus and lavash bread or pita.