Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more.
2 Tbs. olive oil Serves 4.
2 medium-size leeks, white and tender green parts chopped
1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4 tsp.)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur
2 Tbs. olive oil