That's a mouthful...and a variation on my Asparagus Risotto that adds Lentils. Personally I found it to be amazing and am considering Bulgur my new Rice substitute more and more.
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. This dish substitutes Bulgur for Arborio Rice making it a little less traditional than Italian but shows the versatility of Bulgur in an amazing side dish. This recipe utilizes two Emile Henry Flame Top cookware pieces that were used side by side on our Big Green Egg during this cook.
€ 1 Ib. Asparagus (organic) cut on bias, 2" long (trim off stems) - Yields about ½ Lb. unless you like the stems!
24 Oz. Low Sodium Chicken Broth (2 ½ cups)
€ 1 ½ Cups, Whole Wheat Bulgur (organic)
€ 1 Cup White Cooking Wine
€ Pink Himalayan Sea Salt and Black Pepper (to taste)
€ Extra Virgin Olive Oil
€ 1 Medium Sweet Onion (organic), diced
€ 5 Large Cloves, Fresh Garlic, Minced
€ 1 ½ Cups, Finely Shredded Parmesan Cheese
€ 3/4 Cup Lentils
- Soak Bulgur in 1 ½ Cups of water until water is soaked up, rinse in a fine colander and set aside (draining)
- Over medium-high heat on your grill using a Emile Henry Stew Pot, sauté the onion and garlic and then add the Bulgur and wine and cook until the wine is absorbed.
- Add the broth, about 1 Cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Simmer until all broth is absorbed and remove from heat.
- In a 4-5 Qt Stew Pot boil your Lentils until tender, remove, cover and let sit until bulgur is done.
- While the Bulgur is simmering heat some EVOO in a Emile Henry Cassoulet and sauté the Asparagus until bright and tender (3-4 minutes), add the Bulgur to the Asparagus to the Bulgur, season with the Salt and Pepper then stir in the Parmesan cheese and serve immediately.