Dilly Bulghur Salad with Fennel and Leek
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Author Notes: When I was little and my Polish grandmother cooked with dill, she would joke and tell me she was using grass clippings. I think I will always associate dill with grass clippings for this reason. To me, dill looks like new, thin baby grass in spring and the smell reminds me of my grandparents' garden. It may not be a spring vegetable, but nothing evokes spring in my mind more than dill. - VanessaS - VanessaS
Food52 Review: This is a yummy and substantial vegetarian dish that satisfies the nose and the belly. Simple and nourishing, the ingredients come together easily all in one skillet with a base of onion, fennel and leeks. These sweet, caramelized veggies are a great contrast to the chewy bulghur and tangy feta. And, when the fresh dill hits the warm skillet as you finish the dish...now, that's a bright and fragrant treat for the nose that just wakes the whole dish up. It holds up nicely in the refrigerator overnight for a tasty lunch the next day too! - Stirnourish - Stirnourish
Serves 4
- 2 tablespoons butter
- 1 small onion, diced
- 1 bulb of fennel, cut into 1/4 inch thick matchsticks
- 2 leeks, halved and cut into 1/4 inch strips
- 1 cup fine bulghur
- 1 1/4 cup water
- 1/4 cup crumbled feta
- 1/3 cup finely chopped dill
- Melt the butter over medium heat in a medium saute pan. Add the onion and cook until softened and translucent, about 5 minutes. Add the fennel and leeks, increase the heat to medium high and cook until pieces of the leek and fennel just start to brown, about 10 to 15 minutes.
- Add the bulghur to the pan and stir to coat. Add the water, stir to combine, cover, and lower the heat to medium low. Cook for about 10 minutes, until the water is well absorbed, stirring two or three times while the mixture is cooking and scraping up any stuck bits at the bottom of the pan.
- Turn off the heat and stir in the dill and fennel. Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Leeks
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Tags: can be made ahead, dill, feta, leftovers, picnic, Salads, Vegetarian
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about 2 years ago Stirnourish
Vanessa,
I tested this recipe for the editors and found it to be yummy and substantial. I love the contrast of flavors between the tangy feta and sweet, mild fennel and leeks. And, the brightness of the dill just wakes everything up! When the dill hit the warm pan as I was finishing the dish . . . Whoa! That's a lot of yum for the nose! I will definitely make this again for me and guests. Loved it.
about 2 years ago VanessaS
Aww, thanks! I'm so glad to hear that you liked it!
about 2 years ago TiggyBee
Love the flavors in this!! Dill is very springy!!
about 2 years ago VanessaS
Thanks, TiggyBee!