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Categories:
chicken bulgar olive oil garlic purple onion bunches cherry tomatoes salt lemon Feta cheese green onions
Viewed: 2 - Published at: 6 years agoIngredients
- 2 cups Low Sodium Chicken Stock
- 1 cup Bulgar
- 1 Tablespoon Olive Oil
- 4 cloves Garlic, Minced
- 1 whole Purple Onion, Diced
- 1/4 cups Water
- 1/2 bunches Asparagus, Ends Trimmed And Cut Into 1" Pieces
- 1 cup Cherry Tomatoes, Cut In Half
- Salt And Pepper, to taste
- 1 whole Lemon, Cut In Half
- 1/2 cups Feta Cheese
- 1/4 cups Pumpkin Seeds, Toasted
- 3 whole Green Onions, Chopped
Method
- In a medium sauce pan, bring stock to boil and add bulgar. Let simmer for 20 minutes until bulgar is tender and liquid is absorbed.
- In cast iron skillet, add olive oil. Throw in garlic, onion and let bloom for 2 minutes. Add water and asparagus. Mix and simmer for 5 minutes until asparagus is crisp-tender. Add tomatoes, salt and pepper. Adjust to taste. Squirt in a good amount of lemon juice.
- Serve topped with feta cheese, pumpkin seeds, and green onions. Enjoy.
