Loading ...Zucchini and Burghul Stew – A Tasty Friendship Between the Two
By: Habeeb Salloum/Arab America Contributing Writer
In summer, one vegetable that usually abounds more than any other in my home-grown garden is zucchini.
One of the greatest appeals of zucchini is the vegetable’s versatility. It can be cooked in a wide variety of ways: baked, boiled, broiled, fried, puréed, steamed, stewed or even raw. Of course, the epitome of this vegetable is when it is stuffed with meat and rice, or a multitude of vegetables and herbs for the non-meat eaters. The variety of zucchini dishes seems endless and often times I choose to improvise with healthy ingredients I have on hand. Such is the case with Zucchini and Burghul Stew, a tempting dish of flavours made with basically two ingredients, and accented with fresh coriander (cilantro) and garlic. No better proof is there than in this dish that zucchini and burghul’s kitchen friendship should remain eternal.
Burghul and Zucchini Stew
Serves 6
4 tablespoons olive oil
4 tablespoons butter
2-pounds zucchini, diced into 3/4-inch pieces
2 cups water
1 teaspoon salt
1 teaspoon black pepper
1 cup coarse burghul
6 cloves garlic, crushed
2 cups finely chopped fresh coriander leaves (cilantro)
In a saucepan, add oil and butter. Heat over medium until butter melts. Stir in zucchini then cover and cook for 10 minutes, stirring occasionally. Stir in water, salt and pepper and bring to boil. Stir in burghul. Bring to boil, cover and cook over medium-low heat for 20 minutes, stirring occasionally to ensure that burghul does not stick to the bottom of the saucepan. Stir in garlic and coriander and cook for further 2 minutes, continually stirring.
Serve immediately while hot.
