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Bulgur-tians from Luke Periard

Preparation: 20 mins Cooking: 45 mins Serves 6 Note: this recipe is from The Grains Cookbook by Bert Greene 1/2 cup of bulgur 2 1/2 tbsp of unsalted butter 2 tbsp of olive oil 1 large onion, chopped 3 cloves of garlic, minced 1/2 medium red bell pepper, cored, seeded and chopped 1/2 medium green bell pepper, cored, seeded and chopped 4 small zucchini, finely diced 8 oz of fresh spinach, trimmed and chopped 1 lb of Swiss chard, including stems, chopped 1/3 cup fresh parsley, chopped 1/3 cup of fresh basil, chopped 1 tsp of salt 1/4 tsp of freshly ground black pepper 3 eggs, lightly beaten 1/3 cup of freshly grated Parmesan cheese 1/3 cup of grated Jarlsberg cheese 3 tbsp of breadcrumbs Add the bulgur to boiling water and let it stand 15 minutes. Drain. Preheat the oven to 375ºF. In a large saucepan, over medium heat, melt the butter. Add the garlic, fry for a few minutes, then add the onion, and fry for another 5 minutes. Add the red and green pepper, cook for 2 more minutes. Add the zucchini, cook, and stir for 2 minutes longer.

Add the spinach, chard and bulgur to the pan. Mix it well and cover.
Cook, covered for about 10 mins on medium-low heat.
Add the basil, parsley, salt and pepper. Mix it well. Cook for another 5 mins, and keep mixing it so that the mixture won't dry out and burn.
Transfer the mixture to a casserole dish. Pour the egg mixture on top. Sprinkle with both cheeses and then with the bread crumbs. Bake for 25-30 mins.


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