Bulgur Greens Bowl

Name: Bulgur Greens Bowl
Yield: 4
Ingredients: 12.0each Garlic cloves, peeled, whole; 3.0Tbsp Olive oil; 1.0lb Green beans, cleaned and whole; 2.0Tbsp Olive oil; 0.0x Kosher salt, to taste; 0.0x Black pepper, to taste; 20.0each Shishito peppers, whole; 6.0cups Malabar spinach, raw; 4.0cups Bulgur wheat and wild rice, cooked; 0.5cup Hellmann's® Classics Balsamic Vinaigrette 4 x 1 gal; 1.0each Asian cucumber, sliced

Grains combined with trendy Shishito peppers and other green vegetables create a flavorful "green" bowl.

...

Prepare the Garlic

Garlic cloves, peeled, whole 12.0 each
Olive oil 3.0 Tbsp

Prepare the Vegetables

Green beans, cleaned and whole 1.0 lb
Olive oil 2.0 Tbsp
Kosher salt, to taste
Black pepper, to taste
Shishito peppers, whole 20.0 each

Prepare the Spinach

Malabar spinach, raw 6.0 cups

Finish the Dish

Bulgur wheat and wild rice, cooked 4.0 cups
Hellmann's® Classics Balsamic Vinaigrette 4 x 1 gal 0.5 cup
Hellmann's® Classics Balsamic Vinaigrette 4 x 1 gal
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Asian cucumber, sliced 1.0 each

Vegan

Plant Forward

Vegetables

Hellmann’s® / Best Foods®

Vegetarian

Gluten free

Full Service Restaurants

Delivery / Takeaway

Spring

Winter

Seafood

Limited Service Restaurants

Fall

Grains combined with trendy Shishito peppers and other green vegetables create a flavorful "green" bowl.

...

Preparation

Prepare the Garlic
- Preheat oven to 350 F degrees.
- Peel garlic and place in a sauté pan with the olive oil. Toss and place in the oven. Roast for 15 minutes or until lightly brown and caramelized.
Prepare the Vegetables
- Toss the Shishito peppers and green beans with oil, salt and pepper.
- Roast for 25 minutes, or until golden brown.
Prepare the Spinach
- After the garlic is cooked, carefully take pan out of oven. Remove garlic with slotted spoon and set aside. Reheat pan over high heat. Once hot, add the Malabar spinach and cook for 1-2 minutes until soft but not overcooked.
Finish the Dish
- Toss the bulgur and wild rice mixture with balsamic dressing.
- In a wide bowl, place 1 cup of the warm cooked bulgur and wild rice mixture. Add a portion of green beans and 5 Shishito peppers, add Malabar spinach and a few cloves of roasted garlic. Garnish with slices of Asian cucumber and serve.