Cheesy Bulgur Risotto with Broccoli and Tomatoes

CheesyBrocBulgurRisotto-3Home is colors and clutter, memories and fantasies. A place to be proud of, to share, to embrace.

Well-read books and paged-through magazines and background music and postcards and leftovers and clean laundry and dirty laundry and scarves and beer and nail polish and lost pennies.

This is home. Not a specific bed, or room, or apartment, or neighborhood.

A feeling, a net, a hug, a soup, a warm shower.

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Changing all that isn’t easy. You can’t just plop a whole van’s worth of boxes and drawers into a different set of walls and expect it to transform.

This time I felt like the luckiest person in the world–moving into a place I already felt quite homey in, with a loving and fantastic person who had already prepared for this transition by buying extra storage boxes, reorganizing furniture, and, thankfully, not even asking me if I wanted to drive the van.

And here we are, a few days later, boxes still scattered and corners still cluttered but I look around while drinking a glass of wine from my vantage point on the couch and see the flowery potholders my mom bought me years ago hanging above the stove, and the elephant hooks I acquired in Nepal already overflowing with scarves, and our reordered dressers so they both fit snugly against the same wall, and I know I’m home.

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And seriously what better way to celebrate that than a reimagining of a homey meal I had growing up: broccoli and cheesy rice casserole. I’m not the biggest fan of broccoli, but cheddar always makes it shine, and the fractal (romanesco) version at least provides visual excitement. I’m having a bulgur wheat moment, as it has recently appeared as a nutty-and-crunchy sub for rice in this risotto, and as a hearty wholesome addition to a salad with apple, radish, quick pickled red onions, cilantro, and poppy seeds. I wonder if in 20 years “risotto” will sound to my children like “casserole” sounds to my generation, but for now it’s a pretty good excuse to combine grains, cheese, and veggies into a quick and delicious one-pot dinner.

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Guys I know these pictures are a bit subpar but a) make this because it’s seriously delicious and b) it’s the last time you’ll see this bowl in a post since it lived at the old apartment

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apple, radish, pickled red onion, bulgur salad. recipe from plenty more!

 

 

Cheesy Bulgur Risotto with Broccoli and Tomatoes

created by me!

1 T olive oil
1 onion, chopped small
1 large (or 2 small) garlic cloves, minced
1-2 scallions, minced (white and light green parts only)
1 spicy green chile pepper, some seeds removed, chopped small (I used 1/2 a long hot but 1 jalapeno would work too)
1 cup coarse bulgur
1 cup vegetable broth
2 cups water, divided
1 large broccoli, cut into florets (I used some romanesco) (and took a lot of pictures of it)
1 tomato, roughly chopped
½ cup sharp cheddar cheese, shredded
small handful coarsely chopped parsley
s&p to taste

In a medium-to-large pot, heat olive oil over medium-high heat. Add chopped onion, scallion, garlic, and spicy pepper. Heat until soft, translucent, and smelling good, about 8 minutes.

Lower heat to medium and add bulgur. Toast, stirring constantly, about 1 minute. Then, add broth, 1 cup water, and big pinch of salt. Turn heat to high until it boils, then cover and turn heat to low.

Simmer for 10 min. At this point, most of the liquid should be absorbed. Add 1 more cup water (or broth) and broccoli florets. Cover again. 5 minutes later, broccoli should have started turning bright green. Add your chopped tomato and all its juices. If necessary, add more water at this point too. Cover, but leave lid open a crack.

Risotto should be done about 5 minutes later–the tomatoes will be disintegrated, the bulgur chewy, the brocolli cooked through but still crunchy. Add cheddar, parsley, and s&p and serve immediately.

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boxes boxes boxes

Roasted Sweet Potato, Peach, and Black Bean Tacos

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When one goes to Texas for the Fourth of July for one’s boyfriend’s family reunion and annual “rib-b-q,” one can expect to come back to NYC feeling about 15 pounds heavier (even as the sole vegetarian present, because OMG queso and beans and kolaches and cornbread salad and IHOP), many shades more sunburnt, and about fifteen times more likely to have developed mosquito-related diseases than previously.

One may also still be reeling, almost a week later, about how many meat cooking apparatuses (apparati?) can be in one backyard, including a couple smokers, a couple grills, and a giant cauldron fire pit thing.

One may, upon returning home, feel the need to return to vegetable-laden meals and (unfortunately) indoor cooking methods. One may also be exasperated by Texas’s apparent dislike towards “inauthentic” (ahem, vegetarian) tacos.

And, it almost goes without saying that it is only appropriate to roast things in a hot oven in a tiny apartment in July when you later consume those roasted things in your blissfully air-conditioned room, sitting on your bed, with the dog keeping the comforter clean, sharing with your roommate after an intensely sweaty cooking bout.

Texas, you were great and all, but this is how this Northerner does tacos.

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Roasted Sweet Potato, Peach, and Black Bean Tacos

(according to me)

Roast in a 350 degree oven:

2 small sweet potatoes, peeled and chopped into bite-sized pieces
half a red onion, thinly sliced
one ripe peach, cut into slices and then in half again
half a red chili pepper, diced into tiny pieces

with:
enough olive oil to cover it all
zest from one lime
1 T ish of ground cumin
1 t ground coriander
1/2 t or less ground cayenne
salt&pepper

…for about half an hour, stirring every 10 minutes or so, or until sweet potatoes are fork-tender and peaches are juicy, pulpy, sticky blobs of deliciousness.

Once out of the oven, mix in a can of drained&rinsed black beans, half a lime’s juice, and salt to taste.

When ready to serve, heat corn tortillas in a very hot, dry pan until slightly crispy. Top tortillas with veggie mixture, cheddar cheese, lime juice, sriracha, cilantro, ETC.