Bulgur With Sausage, Brussels Sprouts, and Mushrooms
From Allen Dabagh, executive chef and owner of Boutros in Brooklyn, New York
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.
WHOLE STORY Grains are rich in vitamins, minerals, and fiber to keep you full.