Bulgur with Leeks and Swiss Chard
Elevate your mealtime with this wholesome and vibrant recipe for Bulgur with Leeks and Swiss Chard—an earthy, nutrient-packed dish that’s as comforting as it is delicious. Perfect for a quick dinner or a healthy side, this Mediterranean-inspired recipe features nutty bulgur wheat as its base, complemented by sautéed leeks, tender Swiss chard, and aromatic garlic. A touch of ground cumin adds a warm depth of flavor, while fresh parsley and a drizzle of lemon juice brighten the dish with zesty freshness. Ready in just 35 minutes, this vegetarian-friendly recipe is a satisfying way to enjoy whole grains and leafy greens without sacrificing flavor. Serve it warm and let its satisfying heartiness shine as a light main course or a versatile side dish.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 2 medium leeks
- 1 bunch Swiss chard
- 3 tablespoons olive oil
- 3 units garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoons ground cumin
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Rinse the bulgur under cold water and place it in a medium bowl. Add 1 cup of boiling water to the bulgur, cover the bowl with plastic wrap or a plate, and let the bulgur soak for 20 minutes until soft and the water is absorbed.
While the bulgur is soaking, prepare the leeks by trimming the dark green tops and root ends. Slice them in half lengthwise, then chop them into thin half-moons. Soak the chopped leeks in a bowl of cold water to remove any grit, then drain and pat them dry.
Wash the Swiss chard thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. If the stems are tender, you can chop them finely and include them as well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the leeks and cook for 5–7 minutes, stirring occasionally, until they are softened and translucent.
Mince the garlic cloves and add them to the skillet, cooking for 1 minute until fragrant.
Stir in the Swiss chard and cook for another 3–5 minutes, until wilted and tender.
Fluff the soaked bulgur with a fork, and add it to the skillet with the leeks and Swiss chard. Drizzle the remaining tablespoon of olive oil over the mixture and stir everything together.
Season the mixture with ground cumin, salt, and black pepper. Cook for 2–3 minutes, stirring occasionally, until the flavors meld together.
Remove the skillet from the heat, and stir in the lemon juice and chopped fresh parsley.
Taste and adjust the seasoning as needed. Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
