Dilly Bulghur Salad With Fennel And Leek

1. 1

   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.

2. 2

   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.

3. 3

   Turn off the heat and stir in the dill and fennel. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.