Rainbow chard adds bright pops of color to this classic Middle Eastern dish. The raw stems can be tough and fibrous, but finely chopping them helps combat this problem. Look for ground sumac (a tangy and tart spice) in specialty markets. If you can’t track any down, substitute the same amount of finely grated lemon zest.
Ingredients
- 1 cup bulgur
- ½ bunch rainbow chard (about ½ pound), leaves finely chopped and stems thinly sliced
- 2 scallions, halved lengthwise and thinly sliced
- ½ cup toasted pumpkin seeds, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground sumac
- Kosher salt and freshly ground black pepper
How to Make It
- Cook the bulgur according to the directions on the package. Drain and shake to remove as much water as possible. Spread the grains on a small baking sheet or plate and refrigerate, stirring once, until the grains are completely dry, 30 minutes.
- Combine the bulgur, chard, scallions, pumpkin seeds, mint, lemon juice, oil, and sumac. Season with salt and pepper.
