Broccoli Rabe with Bulgur and Walnuts
Grains and nuts are great at balancing the bitterness of broccoli rabe.
1 cup medium-grind bulgur*
2 1/2 cups boiling water
1 1/2 pounds broccoli rabe (rapini; 1 very large bunch), bottom 1 inch of stems trimmed
6 tablespoons extra-virgin olive oil
2 large shallots, minced (about 2/3 cup)
2/3 cup finely chopped walnuts
2 tablespoons 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.
*Also called cracked wheat; available at supermarkets and natural foods stores.