Steamed Bulgur Pilaf with Kale and Red Pepper Paste

Greens and grains don't have to be boring. With this sensational recipe from Turkey, you can learn how to simplify your cooking while making amazing side dishes in your Steam oven.

Salads are popular side dishes to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. In the original recipe, this dish is cooked over low heat on the cook-top; however, it can also be cooked in the Steam oven using the Steam mode. Cooking in the Steam oven ensures there will be no boil-overs, and this dish can be cooked in an oven-safe container, making it convenient for serving and storing.

Steamed Bulgur Pilaf with Kale and Red Pepper Paste. — Steamed Bulgur Pilaf with Kale and Red Pepper Paste

I purchased the bulgur and Turkish red pepper paste from a Middle Eastern market, but these items are also readily available online. The paste adds some spice and depth of flavor to this dish and it can also be added to pasta sauces, stews or spread on grilled bread, it's so versatile. Although this recipe is fabulous as it is written, I also tried it with a few variations. Either adding some crumbled feta cheese chunks or some cooked garbanzo beans are delicious options. And of course, be sure to use a good fruity olive oil to enhance the flavors.

INGREDIENTS

Bulgur, kake, red pepper paste, garlic, crushed pepper, and lemon. — Recipe ingredients

12 cloves garlic, peeled and coarsely chopped

1 large yellow onion, finely chopped

1 large bunch Lacinto kale, stems removed, leaves cut into fine ribbons (or use the greens of your choosing)

1 cup coarse bulgur

¼ cup fruity olive oil

3 tsp Turkish red pepper paste

½ cup water

PREPARATION

Heat the steam oven in the steam mode to the default temperature of 212 F.

Mash the garlic cloves with a teaspoon of kosher salt and combine them with the remaining ingredients in a medium-sized oven-safe container. Season with salt and freshly ground pepper, and using your hands (I wore gloves), mix the ingredients until well combined.

Place the pan in the oven and cook for 25 - 30 minutes until the liquid has been absorbed and the greens have softened. Serve warm or at room temperature with some lemon quarters.

Serves 6