Bulgur with Cabbage and Three Onions

Description

A zesty black bean salad is the perfect fast accompaniment. Drain and rinse a 16-oz. can of black beans, then toss with strips of green and/or red bell peppers, lots of chopped fresh parsley and a natural, low-fat vinaigrette. For added tangy flavor, top each serving of the bean salad with some feta cheese.

Ingredients

• 1 cup uncooked bulgur
• 1 tbsp vegetable oil
• 2 medium leeks (white and light green parts), rinsed well and chopped
• 1 large red onion, quartered, thinly sliced
• 8 oz pkg. shredded coleslaw cabbage
• 3 scallions (white and light green parts), thinly sliced
• 1 tbsp poppy seeds
• 1 tsp salt
• ½ tsp freshly ground pepper

Procedures

1. In large saucepan, bring 2 cups water to a boil over high heat.
2. Stir in bulgur, cover, reduce heat to low and simmer gently until water is absorbed, about 15 minutes.
3. Meanwhile, in large skillet, heat oil over medium-high heat.
4. Add leeks and onion and cook, stirring often, until softened, about 6 minutes.
5. Stir coleslaw cabbage and scallions into leek mixture and reduce heat to medium.
6. Cover and cook until cabbage has wilted, about 5 minutes.
7. Fluff cooked bulgur with a fork, then add to onion-cabbage mixture along with poppy seeds, salt and pepper.
8. Mix well and serve at once.