Sunflower Kale Bulgur Pilaf

Bulgur and kale join together with corn, bacon, dill and sunflower seeds to make a scrumptious side dish that can be served hot or cold. It’s hearty enough to be a meal on its own, or you can serve it along side pork or chicken.

I made this last summer with some of the gorgeous kale my friend Kathy shared with me from her garden. It was amazing! I ate it for several meals and shared it with my yoga friends. I regret that it took me sooo long to get around to blogging it, but kale is still thriving in some gardens, so it’s not too late!

In case you didn’t know, I’m taking a 200-hour yoga teacher training course. It is progressing well and now I’m in the phase of studying all the material we’ve covered so far to prepare myself for the final exam. I have to know the sanskrit names for all the poses, the 8 limbs of yoga including the Yamas & Niyamas (in order, in sanskrit), yoga history, multiple definitions of yoga, the types of yoga, types of breathing exercises, different forms of meditation, medical terms of movement in the body, details of one pose in each pose category, sequencing, the concepts of Brahaman, Langhana and Samana, levels of poses, categories of poses, teaching practices, verbal & non-verbal cues, assisting and adjusting, lots of yoga terms, a little ayurveda, and the chakras. Even though I’ve been practicing yoga for at least 10 years, I had no idea (until I started this course) how little I knew about yoga!

There’s about a month left of the course, but this weekend we have a break. I’m taking some time this weekend to do some cooking, food photography, and of course, studying! I’m definitely going to need to do some yoga after all this … but that’s okay because I feel like I need to practice some of my yoga sequences.

I hope you are all well, inside and out. Namaste, my dear foodie friends!

Sunflower Kale Bulgur Pilaf

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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• 1 cup uncooked bulgur
• 2 cups water
• 1 teaspoon smoked salt
• 1 Tablespoon olive oil
• 3 – 4 cloves of garlic, peeled & chopped
• 2 – 3 green onions, chopped
• About 5 cups of kale, ribs removed and chopped
• 5 teaspoons sunflower dill pesto (recipe here … or substitute basil pesto)
• 1 cup frozen corn
• 1/4 cup sunflower seeds
• 2 – 3 slices bacon, cooked and chopped

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Instructions

1. In a small/medium mixing bowl, stir together the bulgur, water and smoked salt. Cover with a plate and microwave on high for several minutes, checking every couple minutes, until the water is all absorbed and the bulgur is puffed and chewy.
2. Meanwhile, heat the olive oil over medium heat in a large frying or saute pan. Add the garlic and onions and saute until the onions are soft and translucent. Stir in the kale, pesto, and corn and cook just until the kale is wilted and the corn is thawed.
3. Stir in the cooked bulgur and top with sunflower seeds and crumbled bacon. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday .