Bulgur with Leeks and Swiss Chard

By scottnjennie

Ingredients

• 2 tbs. olive oil
• 2 medium-size leeks, white and tender green parts chopped
• 1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
• 2 cups sliced mushrooms
• 4 cloves garlic, minced (about 4 tsp.)
• 2 3/4 cups low-sodium vegetable broth
• 1 cup bulgur (or use quinoa instead for a high protein, gluten-free option)

Details

Servings 4

Preparation

Step 1

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. Add mushrooms and garlic, cover, and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in broth, bulgur and chard. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.