Vegetable Bulgur StewA featured Wine Club recipe for David Bruce Winery.
The versatility of Chardonnay as an accompaniment to food depends entirely on the acidity (tartness) of the wine. The David Bruce 1991 Chardonnay is a perfect example of a palatable wine suitable for a range of dishes, including this rich and savory bulgur stew.Yield: 6 - 8
Prep Time: 25 Minutes
Cook Time: 30 Minutes
• 2 1/2 Cups bulgur soaked in water
• 1 Cup extra virgin olive oil
• 1 Cup onions, diced
• 1 Cup carrots, diced
• 1 Cup zucchini, diced
• 1 Cup eggplant, diced
• 2 Cups tomatoes, peeled and diced
• 1 Cups of water
• Salt & pepper to taste
• 1/4 Cup finely chopped dill
Soak bulgur in water for twenty minutes. Meanwhile, sauté vegetables in olive oil for ten minutes. Mix in the drained bulgur and tomatoes and simmer for five minutes. Add water and salt and pepper to taste; let gently simmer until water is absorbed (approximately 10 minutes), stirring occasionally.
Remove from heat and leave covered in pot for about ten minutes. Serve room temperature garnished with chopped dill. Enjoy with a glass of 1991 Meyley Vineyard Chardonnay!