I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.
This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉
Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.
I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.
While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.
I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.
We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.
- 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
- 2 C water
- 1 T olive oil
- 1 C carrots* (or zucchini in the summer), chopped
- to taste salt
- to taste pepper
- 2 C apple, chopped
- 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
- 2-3 T Greek or plain yogurt
- splash whole milk (any kind you like - cow, almond, coconut...)
- 1/2 C parmesan, grated (optional)
- lemon wedges, for serving
- *butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.
- Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
- Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
- Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
- Serve with a squeeze of lemon.