Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Bulgur

  2. 3 cups 711ml Vegetable stock or water

  3. 1 Bay leaf

  4. 1 Black beans - drained, rinsed

  5. 1 cup 62g / 2 1/5oz Corn kernels

  6. 2 tablespoons 30ml Pumpkin seeds - toasted

  7. 1/2 cup 20g / 0.7oz Basil leaves

  8. 2 tablespoons 30ml Olive oil

  9. 2 Garlic - minced

  10. 3 tablespoons 45ml Faux ricotta or nonfat ricotta cheese

  11. 3 tablespoons 45ml Lemon juice

  12. 3 tablespoons 45ml Grated parmesan cheese

  13. 1 tablespoon 15ml Balsamic vinegar

  14. 1 Sea salt

  15. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Combine the bulgur, stock and bay leaf in a saucepan and bring to a boil. Loosely cover the pan, reduce the heat and simmer for about 10 minutes. Cover the pan tightly and remove from the heat. Let the bulgur sit until tender and all of the liquid has been absorbed, about 15 minutes. Discard the bay leaf.

  2. Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium bowl. When the bulgur is ready, stir it in. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper. Spoon onto the bean mixture and mix well.

  3. If weather is hot serve chilled with tomato salsa and minced cilantro. If weather is cold serve at room temperature or gently warmed, garnished generously with minced scallion.

  4. Yield: 4 servings


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