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
Test Kitchen Notes
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
bulb of fennel, cut into 1/4 inch thick matchsticks
leeks, halved and cut into 1/4 inch strips
1 1/4 cups
finely chopped dill
In This Recipe
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.