|1 cup||medium-grind bulgur|
|2 1/2 cups||boiling water|
|1 1/2 pounds (1 very large bunch)||broccoli rabe (rapini), bottom 1 inch of stems trimmed|
|6 tbsp||extra-virgin olive oil|
|2||large shallots, minced (about 2/3 cup)|
|2/3 cup||finely chopped walnuts|
|2 tbsp||fresh lemon juice|
|1 cup||grated Parmesan cheese, divided|
Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.
Makes 6 servings
Nutrition information per serving: 387 calories, 28g fat (6g saturated), 15mg cholesterol, 299mg sodium, 25g carbohydrate, 8g fiber, 15g protein (nutritional analysis provided by Nutrition Data)