Page 149 - 2016TOHCookbook

Bulgur Wheat with
Mirepoix of Vegetables (Dalia)
Neela Paniz
NEELA PANIZ is known as the Julia Child of Indian cooking. She grew up in Bombay and was inspired by her family’s cook, Chandan. Neela believes in us- ing fresh ingredients, like in the India of her childhood, seasoned with freshly ground spice blends. Her cooking is characterized by its sophisticated and subtle use of spices and vegetables. Neela has operated several restaurants in the San Francisco area, and is the author of The Bombay Café and The New Indian Slow Cooker.
INGREDIENTS
Serves 4 to 6
2 tablespoons vegetable oil 1 cup bulgur wheat
1 3⁄4 cups water
1 teaspoon salt
1 teaspoon ground black pepper 1⁄2 teaspoon cumin seeds
1⁄2 small red or yellow onion, cut into small dice
1 teaspoon minced fresh ginger
1⁄2 cup cut green beans, cut into 1/4- inch pieces
1⁄2 cup diced carrot
1⁄2 cup defrosted frozen peas
1⁄2 cup defrosted frozen corn kernels 1⁄2 cup diced red bell pepper
1⁄4 cup diced, seeded tomatoes
1⁄4 cup chopped cilantro
Lemon juice, to taste
1 green serrano chile minced
(or less, depending on desired spice level)
PREPARATION
1. Heat 1 tablespoon of the oil in a saucepan over high heat. Add the wheat and cook, stirring constantly, until it turns pale in color and lightly browns, 2 to 3 minutes. Add the water,1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Bring to a boil, then turn heat to low and simmer, covered, for 6 to 7 minutes. Remove from heat, then place a paper towel on the cooked wheat. Cover and set aside.
2. Heat the remaining 1 tablespoon oil over medium heat. Add the cumin seeds and cook until they sizzle. Add the onion, chile and ginger and sauté until softened. Add the green beans and carrots and sauté for 1 minute. Add the peas, corn, bell pepper and tomato. Stir in the remaining 1⁄2 teaspoon each salt and pepper and sauté for 1 minute. Turn heat to medium-low and cook, covered, until the vegetables are tender, 2 to 4 minutes.
3. Stir the vegetables into the wheat, check for seasoning, and stir in the cilantro and lemon juice. Serve warm or at room temperature.
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