[Cue: Intro Music]
Why do you build me up?
More than any squash, baby
OK, we should probably call it riso-faux, because I don’t actually use rice when I make it. Why deal with rice that I have inexplicable difficulties cooking every time I try (except for that time I made paella…that was awesome), when I can substitute with something that is 100 times easier to make into creamy goodness, without the constant stirring or potentially for permanent crunch?*
*Isn’t it ironic? Don’t you think? [Or is it? I can never tell when true irony has occurred.]
I had some kale in the fridge, so I went ahead and finely chopped up a cup of that, which I stirred in along with 1 cup of mashed buttercup squash.Just as all the liquid was absorbed but the bulgur was super-creamy, I took a tip from my friend Teddy and stirred in a little Greek yogurt.Sorry that I don’t have pictures of the process…but I have pictures of the AMAZING result!So beautiful…and so richly decadent! You definitely can’t tell there isn’t any cream or cheese in there.I let no morsel escape.Seriously. Make this. You can use any type of squash, really…I bet acorn or butternut would be yumtastic…or pumpkin! [I think I’m going with sweet potato next…]
1/2 cup bulgur wheat
1 cup vegetable broth
1/2 cup water
2-3 Tbsp. dried cranberries
1 cup roasted, mashed buttercup squash
1 cup finely chopped kale
1 1/2 Tbsp. Greek yogurt
dried thyme, salt, pepper
1. In a saute pan, combine bulgur, broth, and water. Add thyme, salt, and pepper to your taste. Bring to a boil, reduce heat, and simmer 10 minutes, or until most water has been absorbed.
2. Stir in dried cranberries. Simmer 2-3 more minutes.
3. Stir in mashed buttercup squash and kale. Remove from heat, but keep stirring to wilt kale.
4. Just prior to serving, stir in yogurt.
5. Garnish with finely diced kale or fresh thyme springs.