It is the end of summer! Summer squashes are making their last hurrah! Here is a hearty way to prepare them as a pseudo porridge / grain bowl, using an under appreciated nutty wheat called BULGUR.
Serves 2-3 as a (vegetarian!) main dish, or 4 side dish servings.
We did not get a great photo, so we have amplified with some illustrations.
Also, OLIVE OIL, SALT, BLACK PEPPER, and RED PEPPER.
- Chop up onion into small pieces, mince garlic, chop almonds.
- In a steel pot, heat olive oil on low medium heat. Add ONION, cook until brown. Add ALMONDS, let cook until they are starting to toast. Add GARLIC, cook for a minute, add BULGUR, stir so that the whole mixture is coated in olive oil and HOT.
- Separately, boil WATER. When the bulgur is hot, add 2 cups boiling water to the mix. Crank up the heat, boil for a moment, and then turn down heat to a low simmer. Add a generous pinch of salt, cover, and let cook for 25-30 min. When you have 5 minutes remaining, add ROSEMARY. If you smell burning at any point, stir the bulgur. Do not freak out if some of it has stuck to the sides and bottom of the pot, this is normal.
- In a separate cast iron pan, heat olive oil on medium heat. Add SUMMER SQUASH, which you have cut into thin beautiful slices. Don’t add salt, because that will make the squash mushy. You are aiming for crispy browned squash. To achieve this, let the squash sit for about 5-7 minutes, then flip to cook the other side. At 10 minutes, add the KALE pieces. Cook for another few minutes. At the very end, season with SALT, BLACK PEPPER, and RED PEPPER.
- Take both pans off of the heat. Remove the lid from the bulgur and stir, fluffing it. It should be moist (this is our basis for calling it a porridge, even though it is not super viscous). In a separate big bowl, combine the bulgur and vegetables. Toss and season.
- Top with torn basil leaves and long strips of parmesan (grated would be alright, but the long strips make distinct cheesy bites). Serve, enjoy!