I spent some time in the kitchen on Friday making this recipe that I am sure I will turn to and adapt many times this winter. I brought it to work to eat for dinner later that night and it was a great dish to fuel me during a long eleven hour shift that ended around midnight. I adapted it from one I found in an old issue of Real Simple magazine.
First, I roasted the broccoli, white onions, and mushrooms after I tossed them in olive oil, sea salt and black pepper.
I have some bulgur to keep using up, so I replaced the barley that the original recipe called for with it.
The finished, delicious salad! It was healthy and satisfying.
Roasted Broccoli, Mushrooms, Onions and Bulgur Salad
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients (2 servings)
- 1/2 cup bulgur
- 1 large bunch broccoli, cut into florets
- 1 medium white onion, cut into wedges
- 1 pound cremini or oyster mushrooms, halved if large
- 7 tablespoons olive oil
- Sea salt and black pepper
-Heat oven to 425° F with the racks in the upper and lower thirds. Cook the bulgur according to the package directions.
-Toss broccoli, onion, mushrooms, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets.
-Roast, tossing once, until crisp-tender, 20 to 25 minutes.
-Toss the bulgur, vegetables, in a bowl. Optional: Serve topped with the Feta and dill.