Grains and nuts are great at balancing the bitterness of broccoli rabe.
Ingredients
Makes 6 servings
Step 1
Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
Step 2
Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
Step 3
Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.
Step 4
*Also called cracked wheat; available at supermarkets and natural foods stores.
Nutrition Per Serving
How would you rate Broccoli Rabe with Bulgur and Walnuts?
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Reviews (28)
Back to TopI am a huge lover of Broccoli Rabe and I loved this recipe. I thought it needed lots of salt and I used the entire cup of Parmesan in the dish.
Anonymous
Peoria, IL
6/13/2022
This was really tasty. I used Freekeh instead of bulgur, because I had a big bag of it on hand that I had barely touched; this will now be my go-to recipe for that grain. I simmered 1 cup of freekeh until tender in 3 cups of homemade chicken stock, and ended up with about a cup of liquid left, all of which I added back into the pan at the end. Next time I will add salt if I use the homemade stock (or water), as well as a crushed clove of garlic while cooking the grain, because I felt that it was bland and under-seasoned in a way that adding salt at the end didn't address. At the last minute I added a can of drained cannellini beans, because I was eating it on it's own. For me, it was a bit boring as the only thing in my plate, but I'm giving it four forks because I think it'll be fabulous on the side (without the beans) the next time I get my hands on a fresh free-range chicken to roast.
molodets
Wisconsin
4/24/2016
I would suggest cutting the broccoli rabe into bite size pieces, and using half the amount of bulgur. It was hard to serve, and rather bland.
Crenrut
Indianapolis, IN
11/29/2013
I've been trying to stick to a no gluten/wheat diet so I substituted quinoa for the bulgur and it was still amazing. This dish is like Italian cuisine met middle eastern and the two had kids - absolutely delicious. Use a good quality grated parmesan here as it will balance the sharp bite of the broccoli rabe. The whole thing had a rather mediterranean peasant quality to it which I always like. Very healthy and easy to make. If broccoli rabe is out of season it would be equally tasty made with kale. Cheers.
rache_shouyi
Pittsburgh, PA
1/9/2012
This is my first time using rabe. Very bitter, not crazy about this recipe.
BethAlane
Carson City, NV
12/28/2011
这是非常美味的。I only had fine bulgur so i used 1 cup soaked in 2 cups boiling water. The parmeson really makes this!
Anonymous
E Grand Rapids, MI
8/13/2011
YUMMY! Followed recipe, and was very pleased. Will become a regular in my side dish rotation.
Anonymous
los angeles
6/6/2011
Replaced bulgur with quinoa, and my family and guests all loved it. It freezes well, too.
Anonymous
Toronto, ON
2/17/2011
This recipe is tasty, extremely healthy and works well for lunch leftovers all week. Can use any green vegetable and cook it the way the recipe calls for -- I added nettles with the broccoli. I also added a can of chickpeas to make it an entree, 2 cloves of garlic with the shallots, and a little lemon rind and smoked paprika at the end. Didn't skimp on salt and skipped the walnuts. Highly recommend!
Anonymous
San Francisco, CA
1/27/2011
This is delicious. I use less oil the suggested by the recipe and, sometimes, I add a chopped tomato at the end.
Anonymous
Chicago, IL
1/4/2011
Very yummy. I halved the amount for 2 servings plus leftovers. My husband does not like broccoli rabe, so I used red-stemmed Swiss chard, blanching and shocking it as in the recipe. I used one-third the oil (1 Tbsp for half recipe) and it was fine. I did not know the "grind" of my bulgur; it did not seem quite done after 20 minutes of soaking, so I added it to the skillet with the liquid and let it absorb and cook down a litle, then proceeded with the rest.... will make again!
LindaS2525147
6/16/2010
Wow! This was great! The store was out of rabe so I settled for kale & then at the last minute I realized I had mistaken a bag of barley for bulgur. So, my version was barley & kale, which doesn't sound half as good as the original but was surprisingly delicious! Otherwise I followed the recipe, except I cooked the barley in broth & the result reminded us of a healthy risotto - creamy & delicious! We ate it with roasted acorn squash, which was a great combo.
samacusa
San Francisco, Ca
2/28/2010
Very delicious. Didn't have high hopes for this, but was very pleasantly surprised. Would definitely make this again.
BayleefromWashington
Washington from Washington
2/2/2010
Score (another) one for Bittman. This is a perfect, easy veggie fall meal!
lauraakirk
San Francisco, CA
11/13/2009
Love this recipe. After I finish cooking the broccoli rabe and sauteing the walnuts, I put them in the food processor. Then I mix these ingredients into the recipe. The dish is similar to a tabouleh.
jcrowns
8/11/2009
