Broccoli rabe can definitely be bitter - sort of an acquired taste since I grew up with it, but my husband never had it until we got married. If you like broccoli rabe, or want to try it, this is a good recipe. Cooking it longer mellows the taste. It's very filling too, so great to make and take for lunch (but add extra broth since the bulgur absorbs it).
Stewed Bulgur and Broccoli Rabe with Poached Eggs
For less cleanup, poach the eggs directly in the stew once the broccoli rabe is tender.
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Total: 40 Minutes
- Calories: 226
- Fat: 8.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.3g
- Protein: 14.4g
- Carbohydrate: 23.7g
- Fiber: 4g
- Cholesterol: 192mg
- Iron: 2.2mg
- Sodium: 579mg
- Calcium: 162mg
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 3 cups organic vegetable broth
- 1 cup water
- 3/4 cup uncooked bulgur
- 1/4 teaspoon salt
- 1 bunch broccoli rabe (rapini), cut into 2-inch-long pieces (about 1 pound)
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 6 large eggs
- 1.5 ounces vegetarian Parmesan cheese, shaved (about 6 tablespoons)
- 1/4 teaspoon black pepper
- 1. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 10 minutes or until browned. Stir in red pepper and garlic; cook 1 minute. Add broth and 1 cup water; bring to a boil. Stir in bulgur and salt. Cover and simmer 10 minutes. Add broccoli rabe. Cover and simmer 12 minutes or until broccoli rabe is tender; stir in lemon juice. Ladle stew evenly into 6 shallow bowls.
- 2. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each serving of stew. Sprinkle evenly with cheese and black pepper.
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