We are transforming a Turkish classic: In Turkey, one of the traditional winter dishes is spinach cooked with onions, peppers or tomato paste and served with rice along with a dollop of creamy yogurt. However, since moving to the United States, I’ve taken this beloved dish and given it a twist by incorporating a variety of vegetables and grains. Now I experiment with spinach, chard, chard (of course I keep my own chard), kale and even kale, pairing them with bulgur, quinoa, wheat berries, buckwheat and more. The result? A delicious mix of flavors and textures that can be enjoyed for lunch or dinner and is vegan.
Sometimes, I venture to the local farmers market to pick up the freshest vegetables available, but on other occasions, the convenience of a 1.5-pound bag of greens or baby spinach from Costco comes to the rescue, allowing me to prepare a meal delightful. in just 30 minutes. The possibilities are endless: select your favorite combination of vegetables and grains and try it. Whether you opt for an accompaniment of plain or garlic yogurt, you’re in for a green surprise.
(For the dish pictured I used Costco vegetables and chunky bulgur.)
1-1.5 pounds of vegetables of your choice
1/4 cup wheat of your choice
1 large onion, finely chopped
3 cloves garlic, finely chopped
4 tablespoons of olive oil
1 tablespoon of tomato paste or chili pepper
salt/pepper/chilli flakes
1/2 cup hot water
optional
1/4 to 1/3 cup cracked fresh pepper (I love using sweet Italian red peppers but, like anything else, you can choose your own)
And yogurt to serve
-Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 6-7 minutes until translucent and tender, but not browned.
-If using peppers, add them to the pot along with the chopped garlic. Continue cooking for another 5 minutes, stirring occasionally.
-Add the tomato paste or pepper and cook for another minute to enhance the flavours.
-Start adding vegetables in small batches, letting each batch wilt before adding more. Stir continuously for about 10 minutes until the vegetables darken and become tender.
-Add the chosen cereal to the pot and cook, stirring, for 1-2 minutes. (Avoid using brown rice due to the longer cooking time; if necessary, use pre-cooked brown rice.)
-Pour in the hot water and season with salt and black pepper to your taste. If you like a little heat, feel free to sprinkle in a few red pepper flakes.
-Reduce the heat to low, cover the pan and let simmer for about 20-25 minutes, or until the cereal is cooked and has absorbed most of the liquid.
-Serve your delicious plate of vegetables and grains with a side of yogurt. While I personally love mixing cooked vegetables with yogurt, some people like to do it themselves.
