| Worcestershire Winter Vegetables with Currant-Studded Bulgur | | Print | |
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Prep: 10 minutes 4 servings Cooking time: 20 minutes 449 calories per serving Ingredients: 2 ¼ cups low-salt chicken broth 1 cup coarse-grain bulgur, 1/3 cup currants 3 cups cauliflower florets 3 cups coarsely chopped broccoli robe 2 Tbsp extra-virgin olive oil ½ teasp salt ½ teasp freshly ground black pepper 2 Tbsp Worcestershire sauce 1 can cannelloni beans, drained. Prep: Bring 2 cups of the broth to a boil in a medium saucepan. Stir in bulgur and currants; simmer 1 minute, stirring frequently. Remove from heat, cover and let stand 15-18 minutes or until liquid is absorbed. Meanwhile, heat broiler. Combine cauliflower and broccoli rabe in a shallow roasting pan. Drizzle 1 Tbsp of the oil over vegetables; toss well to coat. Broil 3 to 4 inches from heat source 7 minutes or until vegetables are browned and crisp-tender. Sprinkle vegetables with salt and pepper. In a large bowl, combine remaining ¼ cup broth and Worcestershire sauce; mix well. Add the broiled vegetable mixture; mix well. Add beans, mix well. Fluff bulgur with a fork and transfer to serving plates; top with vegetable mixture. Gently drizzle remaining 1 Tbsp oil over all. |
