Bul­gur With Sausage, Brus­sels Sprouts, and Mush­rooms

From Allen Dabagh, ex­ec­u­tive chef and owner of Boutros in Brook­lyn, New York

SHAPE (USA) - - Food Curious -

START TO FIN­ISH:

30 min­utes, plus soak­ing

2 cups bul­gur 1/3 cup re­duced-sodium soy sauce 1 ta­ble­spoon plus 1 tea­spoon pome­gran­ate mo­lasses 1 ta­ble­spoon plus 1 tea­spoon sweet soy sauce 3 ta­ble­spoons olive oil ½ cup diced su­juk sausage or salami 3 ta­ble­spoons sliced scal­lions 1 ta­ble­spoon minced gar­lic 1 ta­ble­spoon minced gin­ger ½ cup thinly sliced brus­sels sprouts 3 large eggs, beaten 2 ta­ble­spoons enoki mush­room tops (1-inch pieces) 1 tea­spoon toasted sesame seeds 1 tea­spoon snipped chives

1. In a large bowl, cover the bul­gur with 4 cups wa­ter. Let stand for 1 hour. Drain well.

2. In a small bowl, mix the soy sauces and pome­gran­ate mo­lasses. Re­serve.

3. In a large, deep skil­let, heat 2 ta­ble­spoons oil over medi­umhigh heat. Add the sausage and cook un­til browned. Add the scal­lions, gar­lic, gin­ger, and brus­sels sprouts and cook un­til lightly browned. Push ev­ery­thing to one side of the pan. Add the re­main­ing ta­ble­spoon oil to the other side and add the eggs. Scram­ble vig­or­ously un­til cooked. Add the bul­gur and com­bine ev­ery­thing.

4. Add the re­served sauce and cook, stir­ring, un­til the mix­ture is dry. Di­vide among serv­ing bowls and top with the mush­rooms, sesame seeds, and chives.

Serves 4

WHOLE STORY Grains are rich in vi­ta­mins, min­er­als, and fiber to keep you full.

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