Stewed Bulgur and Celery with Poached Eggs
Submitted by: Amber Voss
Serving Size: 6
Nutritional Information: 200 calories, 9 g fat, 3 g saturated fat, 190 mg cholesterol, 820 mg sodium, 19 g carbohydrates, 4 g fiber, 12 g protein
|2 teaspoons||Extra-virgin olive oil|
|1/2 teaspoon||crushed red pepper|
|4 cloves||Garlic (minced)|
|3 cups||Vegetable broth|
|3/4 cup||Bulgua (uncooked)|
|1 pounds||Celery (1 bunch, chopped into small pieces)|
|1 tablespoons||Fresh lemon juice|
|1 tablespoons||White vinegar|
|6 tablespoons||Parmesan cheese (shaved, 1.5 oz.)|
|1/4 teaspoon||Black pepper|
- Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Stir in red pepper and garlic. Cook 1 minute. Add broth and 1 Cup water. Bring to boil. Stir in bulgur and salt. Cover and simmer 10 minutes. Add celery. Cover and simmer 12 minutes or until celery is tender. Stir in lemon juice. Ladle stew evenly into 6 shallow bowls.
- Poach eggs by using a large saucepan or skillet. Add 2-3 inches of water. Bring to boil. Reduce heat to simmer. Add vinegar (The acid helps the egg white coagulate around the yolk). Break each egg into a custard cup and gently pour each into pan. Cook 5 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place 1 poached egg on each serving of stew. Sprinkle evenly with cheese and black pepper.