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Meat and Seafood

Rainbow Vegetable Stew with Bulgur "Meatballs"
2 tsp. olive oil
1 yellow onion, diced
2 medium sweet potatoes, diced
2 celery ribs, sliced
1 parsnip, sliced thinly
1 (14.5 oz.) can fire-roasted diced tomatoes
1/2 bunch collard greens, thick stems removed, thinly sliced (about 4 cups)
3 1/2 cups low-sodium vegetable broth, divided
2 tsp. ground cumin
1 tsp. dried thyme
1/4 tsp. salt
3 cups quartered broccoli florets
3/4 cup bulgur
1 (15 oz.) can kidney beans, rinsed and drained
1/2 cup quick-cooking oats
1 shallot, minced
2 egg whites, lightly beaten
2 tsp. ground coriander seeds
1/2 cup chopped parsley
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Rainbow Vegetable Stew with Bulgur "Meatballs"

Rainbow Vegetable Stew with Bulgur "Meatballs"

Rainbow Vegetable Stew with Bulgur "Meatballs"
Three Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:83 minutes
1. Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes. Add sweet potatoes, celery, and parsnip; cook 4 minutes. Add wine and simmer 2 minutes.
2. Add tomatoes, collards, 2 cups of the broth, cumin, thyme, and salt to the pan. Raise heat to medium high and bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 to 35 minutes. Stir in broccoli, return to a simmer, and cook 5 minutes.
3. While vegetables cook, in a medium saucepan bring remaining 1 and 1/2 cups broth to a boil. Remove pan from heat, stir in bulgur, cover, and let soak until all the liquid is absorbed, about 15 to 20 minutes.
4. In a large bowl, gently mash kidney beans. Stir in bulgur, oats, shallot, egg whites, coriander, and parsley. (If mixture is too hot to handle comfortably, refrigerate for 5 to 10 minutes.)
5. Preheat broiler. Line a baking sheet with foil and spray with vegetable cooking spray. With wet hands form the bulgur mixture into 18 balls and place them on the prepared baking sheet. Broil for 8 minutes, or until darkened and crispy.
6. To serve, divide stew among 6 bowls and top each with 3 bulgur "meatballs."
Source: Hannaford fresh Magazine, November - December 2011