Type what you have

Ingredients

• ✓ bulgur wheat
• water
• onion
• salt
• basil
• black pepper
• ground beef
• ground lamb
• pine nut
• butter
• cherry tomato
• mint

Instructions

1. 1 Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12x7-inch baking dish.
4. 4 Place remaining portion onto waxed paper and pat into 12x7-inch rectangle on a piece of waxed paper; set aside.
5. 5 Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish.
6. 6 Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond.
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint.

By Russ Neimy

Ingredients

• ✓ bulgur wheat
• tomatillo
• garlic
• poblano pepper
• olive oil
• onion
• oregano
• cumin
• chili powder
• vegetable broth
• great northern bean
• pinto bean
• kale
• corn kernel
• kosher salt

Instructions

1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

By Alice Waugh

Ingredients

• ✓ bulgur wheat
• water
• tomato
• green onion
• cilantro
• garlic
• lemon
• olive oil
• cumin
• black pepper
• salt

Instructions

1. 1 Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
2. 2 Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.

By robynmorgan

Ingredients

• ✓ bulgur wheat
• water
• parsley
• spinach
• tomato
• yellow bell pepper
• onion
• garlic
• cannellini bean
• olive oil
• lemon
• salt
• black pepper

Instructions

1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne