Vegan Instant Pot: Winter Tabbouleh with Toasted Garlic and Kale Recipe

Vegan Instant Pot: Winter Tabbouleh with Toasted Garlic and Kale Recipe - Traditional tabbouleh contains summer vegetables, but I like to make it in the wintertime, too. When tomatoes aren’t at their best, I use lots of shredded lacinato (aka dino or dinosaur) kale instead. It’s the dark green variety of kale that grows in bumpy, oblong leaves rather than wide, curly ones. Toasted garlic and warmly spicy cinnamon complement the kale in this hearty salad. Serve it on its own, as a side dish for a Mediterranean meal, or as the base of a grain bowl.

Serves 4
Vegan Instant Pot: Winter Tabbouleh with Toasted Garlic and Kale Recipe

Ingresients for Vegan Instant Pot: Winter Tabbouleh with Toasted Garlic and Kale Recipe:

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1½ cups low-sodium vegetable broth
  • 1 cup coarse bulgur wheat
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon fine sea salt, plus more as needed
  • 1 large (8-ounce) bunch lacinato kale, stems removed, cut into ¼-inch-wide ribbons
  • 2 tablespoons fresh lemon juice

Directions for Vegan Instant Pot: Winter Tabbouleh with Toasted Garlic and Kale Recipe:

  1. Select the Sauté setting on the Instant Pot, add 1 tablespoon of the oil and the garlic, and heat for about 4 minutes, until the garlic has become toasty and brown but not burned. Add the broth, bulgur, cinnamon, pepper, and salt and stir to combine.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 10 minutes at low pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release the remaining steam. While the pressure is releasing, combine the kale and lemon juice in a large bowl. Use your hands to squeeze and massage the kale for about 2 minutes, until the leaves are wilted and darker in color.
  4. Open the pot and use a fork to fluff the bulgur. Transfer the bulgur to the bowl with the kale and drizzle in the remaining 2 tablespoons of oil. Stir to combine. Taste for seasoning, adding more salt, if needed. Serve warm or chilled.

0 Response to "Vegan Instant Pot: Winter Tabbouleh with Toasted Garlic and Kale Recipe"

Post a Comment

Iklan Tengah Artikel 1