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FareShare Gazette -- February 2007 Recipes

FareShare Gazette -- February 2007 Recipes comes together with Carrots, Canola Oil, Broth Low Sodium Any Flavor, Water, and Uncooked Long Grain White Rice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 tsp
• 2 cup
• 3 1/2 cup
• 1 1/2 cup
• 3/4 tbsp
• 1 tbsp

Method (preview)

1. 1

   2. Heat canola oil in a large skillet. Add onions and cook until soft.

2. 2

   3. Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil.

3. 3

   4. Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed.

4. 4

   In large saucepan, bring water to boil over high heat.

5. 5

   Stir in rice and salt.

6. 6

   Cover and reduce heat to medium-low.

7. 7

   Simmer for 20 minutes.

8. 8

   Remove from heat.

9. 9

   Let stand, covered, for 5 minutes, or until water is completely absorbed.

10. 10

    Fluff with a fork.

11. 11

    Bring a large saucepan of water to a boil.

12. 12

    Add parsley, spinach, mustard greens, kale and scallions; and blanch for 1 minute.

13. 13

    Drain in a colander under cold running water to stop cooking process.

14. 14

    Strain greens and place them in a blender or food processor.

15. 15

    Process, using just enough water to puree greens.

16. 16

    Strain, saving 1 tablespoon of the liquid.

17. 17

    Heat a large skillet over medium heat.

18. 18

    Add oil, reserved tablespoon of liquid and greens.

19. 19

    Stir and immediately add cooked rice.

20. 20

    Cook for 2 to 3 minutes, stirring constantly, until rice is heated through.

21. 21

    Taste and check seasoning, adding salt if needed.

22. 22

    This is a great side dish with meat, fish or poultry.