Bulgurized

I've been trying widen my grain horizon.  Not only for health, but because sometimes you just get tired of eating the same thing all the time.  Except shrimp.  I could eat shrimp everyday and never get sick of it.  I think I would add shrimp to every meal if I could.

Anyways, the idea is to eat less of the empty calories like bread and potatoes and more of the nourishing ones like quinoa, rice, oats, and well, today's star, whole wheat Bulgur.

Where do I come up with all this?  It is as if a food genius is living inside me and expressing himself through spontaneous acts.

I'm not sure what I'm going to pair this with.  I'm considering this a side dish because there will soon be a piece of meat next to it, but I suppose with the addition of garbanzo beans, this can be a full meal.

Ingredients:

1 cup dried whole wheat bulgur, well rinsed

1 zucchini, diced

2 shallots, diced

1 carrot, peeled and diced

1 pinch saffron (can't get you out of my head)

1 handful frozen peas

1 cup vegetable broth

1 tsp harissa

A few tbsp EVOO

salt/fresh ground pepper

Directions:

1.  Sweat the shallots in the EVOO until tender.  Add the carrots and cook stirring for 3-4 minutes.

2.  Add  the zucchini and saffron and cook a few minutes more.

3.  Add the broth and harissa.  Bring to a boil, then add the rinsed bulgur.  Bring to a boil again, then cover and simmer on low, stirring occasionally.

4.  When almost all the water has absorbed (approx 20 minutes), add the peas, and adjust the seasoning if needed.

Non-ignorant Bliss.  Nuance.