Bulgur With Leeks and Swiss Chard

READY IN: 20mins
Recipe by dicentra

Vegetarian Times.

Top Review by Paris D

I would have given it a 2, but hubby gave it a 3. I would recommend more garlic. It's a little bland as is. It is nice and creamy, though.

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 medium leeks, white and tender green parts chopped
  • 1 lb swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
  • 2 cups sliced mushrooms
  • 4 garlic cloves, minced (about 4 tsp.)
  • 2 34 cups low sodium vegetable broth
  • 1 cup bulgur


  1. Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
  2. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves.
  3. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
  4. Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

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