Big Bowls - Hearty Vegetarian Meals With Martha Rose Shulman 4251 - Shulman

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BIG BOWLS: HEARTY VEGETARIAN MEALS

Martha Rose Shulman
CUPBOARD Big Bowl Pantry

• Rice (white, basmati, brown, red, black, purple)
• Wild rice
• Bulgur (#2 or #3)
• Farro, spelt
• Quinoa (blond, black, red, rainbow)
• Barley
• Dried beans (black, pinto, white, chickpeas)
• Canned beans: chickpeas, red beans
• Soy sauce
• Extra virgin olive oil
• Neutral oil, such as grapeseed or sunflower
(refrigerate once opened)
• Flavored oils (lemon, porcini, wasabi)
• Dark sesame oil (refrigerate once opened) • Bottled salsa
• Dried herbs, bay leaves, thyme and oregano • Balsamic vinegar
• Salt: kosher, fine sea salt
• Whole peppercorns PRODUCE BIN
• Canned tomatoes (28-ounce and 14-ounce sizes, • Onions
whole or chopped) • Garlic
• Vinegar: Red wine, white wine or Champagne • Shallots
vinegar, or sherry vinegar (I use sherry vinegar • Lemons
the most) • Fresh ginger (refrigerate once you cut it)
REFRIGERATOR
RECIPES • Feta
• Goat cheese
Mexican Rice Bowl With Black Beans • Queso fresco
& Greens....................................................................... 4 • Parmesan
• Tofu — firm
Farro Bowl With Savory Mushroom • Eggs
Ragout & Spinach........................................................6 • Yogurt
Dukkah.......................................................................... 8
FREEZER
Quinoa Bowl WIth Mediterranean • Walnuts
Roasted Beets & Greens........................................... 9 • Almonds
Black Rice Bowl With Mediterranean • Sesame seeds
Peppers & Poached Eggs........................................ 11 • Dukkah (see recipe)
• Spices (or keep in cupboard): cumin seeds,
Wild Rice Bowl With Seared Winter
coriander seeds, cayenne, paprika, sumac, Aleppo
Vegetables...................................................................13
pepper or mild chile powder
Bulgur Bowl With Moroccan Spiced
Vegetables...................................................................15
CONTINUED »
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FRESH PRODUCE THAT COMES UP OFTEN Big Bowl

Page
Pantry
Title
• Thyme
• Rosemary
• Sage
• Flat-leaf parsley
• Cilantro
• Greens
VEGETABLES THAT KEEP WELL FOR A WEEK

• Carrots*
• Celery*
• Cabbage (all types)*
• Winter squash (all types)
• Beets*
• Broccoli*
• Cauliflower*
• Red and green peppers*
• Chili peppers*
• Mushrooms*
*Keep refrigerated

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Martha Rose Shulman
Cooking Grains at a Glance
SIMMERING
WATER OR
GRAIN AMOUNT SALT TIME, YIELD
STOCK
COVERED
White, medium ½ to ¾
1 cup 1½ to 2 cups 15 minutes 2 cups
& long grain rice teaspoon
½ to ¾
Basmati rice 1 cup 1½ to 2 cups 15 minutes 3 cups
teaspoon
Brown basmati ½ to ¾ 35 to 40
1 cup 2 cups 3 cups
rice teaspoon minutes
½ to ¾
Brown rice 1 cup 2 cups 40 minutes 2 cups
teaspoon
40 to 45
Wild Rice 1 cup 1 teaspoon 3½ to 4 cups 3 cups
minutes
Lundberg ½ to ¾ 50 to 60
1 cup 2 cups 3 cups
Wehani Rice teaspoon minutes
Lundberg black ½ to ¾
1 cup 2 cups 40 minutes 3 cups
Japonica rice teaspoon
½ to ¾
Ruby red rice 1 cup 2 cups 30 minutes 3 cups
teaspoon
Thai sticky ½ to ¾
1 cup 2 cups 25 minutes 3 cups
purple rice teaspoon
Bhutanese red ½ to ¾
1 cup 1½ cups 20 minutes 3 cups
rice teaspoon
½ to ¾ 30 to 40
Forbidden rice 1 cup 2 cups 3 cups
teaspoon minutes
Bulgur, fine & ½ to ¾ Soak 20
1 cup 2 cups boiling 2 cups
medium teaspoon minutes
½ to ¾
Bulgur, coarse 1 cup 2 cups 20 minutes 2 cups
teaspoon
Wheat berries,
1 cup 1 teaspoon 4 cups 50 minutes 3 cups
farro, spelt
45 to 50
Barley 1 cup ¾ teaspoon 3 cups 3 cups
minutes
Quinoa, blond 1 cup To taste 1½ or 4 cups 15 minutes 3 cups
Quinoa, red,
1 cup To taste 2 cups or 4 cups 15 minutes 2½ cups
black, rainbow

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MEXICAN RICE BOWL WITH BLACK BEANS &

GREENS
Yield: serves 4 to 6
Ingredients
• For the black beans with greens:
• 1 lb (21/8 cups/455 g) black beans, rinsed and
picked over
• 2 quarts (1.9 l) water
• 1 tablespoon grapeseed, sunflower, or canola oil
• 1 medium onion, chopped
• 2 to 4 garlic cloves, minced
• About 4 tablespoons chopped fresh cilantro
• Salt
• 1 generous bunch of amaranth, spinach, red or green chard, or beet greens, stemmed, leaves rinsed
well and roughly chopped (6 cups/180g chopped leaves)
• For the brown rice:
• 1½ cups (280 g) brown rice
• 3 cups (710 ml) water
• ¾ to 1 teaspoon salt
• For the salsa fresca:
• ¼ small white or red onion, minced
• 1 teaspoon red wine vinegar
• 1 pound (455 g) ripe tomatoes, finely chopped
• 1 to 3 jalapeño or serrano chiles, seeded, if desired, and minced
• 4 tablespoons (8 g) chopped fresh cilantro, or more to taste
• 1 to 2 teaspoons fresh lime juice (optional)
• Salt
• 1 or 2 Hass avocados, peeled and sliced or diced
• Chopped fresh cilantro
• Crumbled queso fresco or feta cheese
Preparation
1. Prepare the black beans: Place the beans in a bowl, add the water, and soak for at least 4 hours or up to
overnight. Do not drain. Heat the oil in a large, heavy soup pot over medium heat. Add the onion and
cook, stirring, until tender, about 5 minutes. Add half of the garlic and cook, stirring, until fragrant, about
1 minute. Add the beans and soaking water. If the beans are not covered by about 2 inches (5 cm) of
water, add more. Bring to a gentle boil. Reduce the heat to low, and skim off any foam that rises. Cover
and simmer for 30 minutes. Add salt to taste (about 3 teaspoons), the remaining garlic and the cilantro.
Continue to simmer for 1½ hours, until the beans are quite soft and the broth is thick and fragrant. Taste
for salt and garlic.
Note: The beans will taste best if refrigerated overnight at this point. Shortly before serving, bring the beans
to a simmer and stir in the greens. Simmer for 5 to 10 minutes, until the leaves are tender. Taste and adjust
seasonings.
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2. Cook the brown rice: Rinse the rice and combine

with the water in a saucepan. Bring to a boil,
and add the salt. Cover the pan tightly, reduce
the heat, and simmer for 40 to 45 minutes, until
the rice is cooked through and chewy-tender.
Remove from the heat. All the water should have
been absorbed by the rice by this time, but if it
is not, drain through a strainer, tap the strainer
against the sink to shake out excess water, and
return the rice to the saucepan. Uncover, place a
clean towel over the pan (not touching the rice),
return the lid, and let the rice sit undisturbed for
10 minutes.
3. Make the salsa fresca: Place the onion in a bowl and cover with cold water. Add the vinegar and let stand
for 5 minutes or longer. Drain and rinse with cold water. Drain on a paper towel. In a medium bowl,
combine the onion, tomatoes, chiles, cilantro, and lime juice (if the tomatoes are full of flavor, you won’t
need the lime juice). Season with salt. Ideally, let stand at room temperature for 15 to 30 minutes to allow
the flavors to blend.
4. Assemble the bowls: Spoon the rice into deep or wide bowls. Top with the black beans and greens,
making sure to ladle in plenty of broth. Garnish with the avocados and cilantro. Top with the salsa, sprinkle
with the cheese, and serve.
Advance Preparation
Both the cooked rice and the cooked beans will keep for 3 days in the refrigerator. The salsa is best served the
day it’s made.

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FARRO BOWL WITH SAVORY MUSHROOM

RAGOUT & SPINACH
Ingredients
• For the farro:
• 1½ cups (275 g) farro
• Boiling water to cover
• 4½ cups (1 l) water or stock (vegetable or
chicken)
• 1½ (10 g) teaspoons salt
• For the mushroom ragout:
• About 1 cup (30 g) dried porcini mushrooms
• 2 cups (480 ml) boiling water
• 2 tablespoons extra-virgin olive oil
• 2 shallots, finely chopped
• 1 pound (455 g) white or preferably cremini mushrooms, trimmed and sliced ½ inch (12 mm) thick
• 1 pound (455 g) wild mushrooms, trimmed, or oyster mushrooms, trimmed and torn into pieces if
very large (if wild mushrooms or oyster mushrooms are unavailable, use 2 pounds white or cremini
mushrooms)
• 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried rosemary
• 2 teaspoons chopped fresh thyme
• Salt and freshly ground pepper
• 2 teaspoons all-purpose flour
• ½ cup (120 ml) fruity red wine, such as a Beaujolais or Côtes du Rhone, or dry white wine, such as
Sauvignon Blanc or Pinot Grigio
• 2 to 4 tablespoons finely chopped flat-leaf parsley
• For the spinach:
• Salt
• 2 generous bunches of spinach, stemmed, leaves rinsed well in 2 changes of water
• 1 tablespoon extra-virgin olive oil
• Chopped flat-leaf parsley
• Additional extra-virgin olive oil or porcini-flavored olive oil
• Grated Gruyère or Parmesan cheese
Preparation
1. Cook the farro: Place the farro in a bowl and cover with boiling water. Soak for 1 hour. Drain and combine
with the water or stock in a medium saucepan. Bring to a boil, add the salt, reduce the heat, cover, and
simmer for 50 minutes to 1 hour, until the grains are tender and just beginning to splay at one end. Drain
the farro and return to the pan. Place a towel over the pot (not touching the grains), then cover with the lid
until ready to serve.
Note: Alternatively, you can soak the uncooked farro overnight in cold water, then drain and proceed with the recipe.
CONTINUED »

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2. Make the ragout: Place the dried mushrooms

in a heatproof bowl and add the boiling water.
Let soak for 30 minutes. Line a strainer with
cheesecloth or paper towels, place over a
bowl, and drain the mushrooms. Squeeze the
mushrooms over the strainer to extract the
flavorful juices. Rinse the mushrooms under
running water, away from the bowl, until they
are free of sand. Squeeze dry over the strainer.
If the mushrooms are very large, chop coarsely.
Measure out 1½ cups (360 ml) of the liquid.
3. Heat the olive oil in a large, heavy skillet over
medium heat. Add the shallots and cook, stirring
often, until tender, 3 to 5 minutes. Add the garlic and stir for about 30 seconds, until fragrant. Add the fresh
mushrooms, rosemary, and thyme, and turn up the heat to medium-high. Cook until the mushrooms
begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the
mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring,
until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the
reconstituted dried mushrooms and the wine, and turn the heat to high. Cook, stirring, until the liquid boils
down and glazes the mushrooms, 5 to 10 minutes.
4. Stir in the mushroom soaking liquid, bring to a simmer, add salt to taste, turn the heat to medium and
cook, stirring often, until the mushrooms are thoroughly tender and fragrant and the liquid is thick and
gravy-like, 10 to 15 minutes. Remove from the heat, and season with pepper and the parsley. Taste and
adjust the salt.
5. Steam the spinach: In a pasta pot with an insert, or in a steamer, bring 1 inch of water to a boil. Fill a bowl
with cold water. Add the spinach to the pasta or steamer insert, and cover tightly. Steam for 1 minute, then
using tongs, move the spinach around so that any unwilted leaves on the top are now on the bottom, and
return the lid. Steam for another 30 seconds to a minute, until all of the spinach has wilted. Remove the lid
and remove from the heat.
6. Using tongs, transfer the spinach to the bowl of cold water. Then drain and squeeze out excess water by
the handful. Chop the wilted spinach and toss in a bowl with salt, pepper, and about 1 tablespoon olive oil.
7. Assemble the bowls: Spoon the farro into deep or wide bowls. Top with the ragout and wilted spinach.
Sprinkle with chopped flat-leaf parsley and top with grated Gruyère or Parmesan.
Advance Preparation
The cooked farro and the ragout will keep for up to 4 days in the refrigerator. Reheat the ragout gently on top
of the stove.

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DUKKAH
For Quinoa Bowl (page 9) and Black Rice Bowl (page 11)
Yield: serves 4
Ingredients
• ½ cup (60 g) unsalted peanuts, almonds, or
hazelnuts, or a combination, lightly toasted and
finely chopped
• ¼ cup (40 g) sesame seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons nigella seeds
• 1 teaspoon ground sumac
• ½ teaspoon salt or to taste
PREPARATION
1. Place the nuts in a bowl. In a dry skillet over medium heat, lightly toast the sesame seeds just until fragrant
and lightly colored. Immediately transfer to the bowl with the nuts. In the same skillet, toast the coriander
seeds just until fragrant. Transfer to a spice mill and allow to cool. In the same skillet, toast the cumin
seeds just until fragrant. Transfer to the spice mill and allow to cool. Grind the cooled seeds and add to the
nuts and sesame seeds. Add the nigella seeds, sumac, and salt, and mix together. Dukkah will keep for at
least a month in a jar in the freezer.
2. Assemble the bowls: Just before serving, mash the garlic to a purée with a pinch of salt in a mortar with
a pestle, and stir into the yogurt. Spoon the quinoa into deep or wide bowls. Top with the beets and beet
greens. Drizzle with the olive oil and lemon juice. Place spoonfuls of yogurt over the beets and greens,
sprinkle with the chopped fresh herbs and the walnuts or dukkah, and serve.
Advance Preparation
Cooked quinoa will keep in the refrigerator for 3 days, and unpeeled roasted beets for up to 5 days.

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QUINOA BOWL WITH MEDITERRANEAN

ROASTED BEETS & GREENS
Ingredients
• For the quinoa:
• Salt
• 1 cup (190 g) blond or rainbow quinoa
(preferably rainbow)
• For the beets:
• 2 bunches of beets in different colors if
possible, with generous greens
• 1 tablespoon chopped fresh dill, parsley, or mint
• Juice of ½ lemon
• 1 tablespoon extra virgin olive oil (optional)
• For the beet greens:
• Greens from 2 bunches of beets (see above), stemmed, leaves rinsed well in 2 changes of water
• 1 to 2 tablespoons extra-virgin olive oil
• For the yogurt:
• 1 to 2 garlic cloves
• 1 to 1½ cups (260 to 390 g) Greek yogurt (to taste)
• Juice of ½ lemon
• 1 tablespoon chopped fresh dill, parsley, or mint (or a combination)
• 3 tablespoons chopped walnuts or 1 to 2 tablespoons dukkah (recipe page 8)
Preparation
1. Cook the quinoa: Bring the water to a boil in a large saucepan and add salt to taste (1 teaspoon or more).
Add the quinoa and boil for 15 minutes for blond quinoa, 20 minutes for black, red, or rainbow. You will
see a little thread spiraling out from the blond and red quinoa when it is done. Drain, shake well in the
strainer to remove excess water, and return to the pot. Place a clean towel over the pan, cover, and let sit
undisturbed for 10 to 15 minutes.
2. Roast the beets: Preheat the oven to 425 F (220 C/gas 7). Cut the greens away from the beets, leaving about
¼ inch (6 mm) of stems; set the greens aside. Scrub the beets and place in a baking dish. Add ¼ to ½ inch (6
to 12 mm) of water. Cover tightly. Roast small beets for 30 to 40 minutes, medium beets for 40 to 45 minutes,
and large beets for 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Allow to cool in
the covered dish. Cut away the ends from the beets and slip off the skins. Dice the beets or cut in half-moons,
place in a bowl, and toss with the dill, parsley or mint (or a combination) and lemon juice to taste.
3. Prepare the beet greens: Bring a large pot of water to a boil and salt generously. Fill a bowl with cold
water. Add the greens to the boiling water and blanch for 1 to 2 minutes, until tender. Use a large skimmer
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to transfer the greens to the cold water, then

drain and squeeze out excess water by the
handful. Chop the greens.
4. Heat 1 to 2 tablespoons of olive oil (depending
on the amount of greens) in a large, heavy skillet
over medium heat. Add the garlic and cook until
it begins to sizzle and smell fragrant, 30 to 60
seconds. Add the greens, and salt and pepper to
taste, and stir and toss for about 1 minute, until
the greens are nicely infused with the oil and
seasonings. Remove from the heat.
5. Assemble the bowls: Just before serving, mash
the garlic to a purée with a pinch of salt in a mortar with a pestle, and stir into the yogurt. Spoon the
quinoa into deep or wide bowls. Top with the beets and beet greens. Drizzle with the olive oil and lemon
juice. Place spoonfuls of yogurt over the beets and greens, sprinkle with the chopped fresh herbs and the
walnuts or dukkah, and serve.
Advance Preparation
Cooked quinoa will keep in the refrigerator for 3 days, and unpeeled roasted beets for up to 5 days.

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BLACK RICE BOWL WITH MEDITERRANEAN

PEPPERS & POACHED EGGS
Ingredients
• For the rice:
• 1½ cups (325 g) black rice, such as Black
Japonica Rice or Forbidden Rice
• 1 teaspoon salt
• For the peppers:
• 1 medium onion, chopped
• Salt
• 2 large garlic cloves, minced
• 3 large red bell peppers, or a combination of red and yellow, seeded and thinly sliced or chopped
• 14½-ounce (410-g) can chopped tomatoes with juice
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
• Freshly ground pepper
• For the poached eggs:
• 4 to 6 eggs
• 1 teaspoon red or white wine vinegar
• Salt and freshly ground pepper or dukkah
• Chopped fresh parsley, basil, marjoram, or chives
• 2 to 3 ounces (60 to 85 g) feta cheese, crumbled, or ½ to ¾ cup (60 to 85 g) freshly grated Parmesan cheese
Preparation
1. Cook the rice: Combine rice and water in a medium saucepan. Add the salt and bring to a boil. Reduce the heat,
cover, and simmer for 40 minutes, until the rice has absorbed all the water. Remove from the heat, uncover, place
a clean towel over the pan (not touching the rice), cover, and let sit undisturbed for at least 10 minutes.
2. Prepare the peppers: Heat the oil in a large, heavy skillet over medium heat. Add the onion and cook,
stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, and the peppers. Cook,
stirring often, for 5 to 10 minutes, until the peppers are tender. Add the tomatoes, thyme, more salt and
pepper to taste, and pepper, bring to a simmer, and cook, stirring from time to time, until the tomatoes
have cooked down somewhat, about 10 minutes. Cover, reduce the heat to low, and simmer for 15 to 20
minutes, stirring from time to time, until the mixture is thick and fragrant. Taste and adjust the seasonings.
3. Poach the eggs: Set a kitchen timer for 4 minutes. Fill an 8-inch (20 cm) or 10-inch (25-cm) lidded skillet
with water and bring to a boil. Add the vinegar and turn the heat to low. Break the eggs into teacups or
small bowls. Two at a time, carefully dip the bottoms of the teacups or bowls into the water, then with a
swift motion, turn the eggs into the simmering water. Cover the pan with a tight-fitting lid, turn off the
heat, and start the timer. Using a slotted spatula, gently remove each egg from the water and set it on a
clean towel or paper towels to drain. Repeat with the remaining eggs.
Note: At higher altitudes poach for 5 minutes.
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4. Assemble the bowls: Distribute the rice among

deep or wide bowls. Top with the stewed peppers.
Set an egg on top of the peppers. Season the
eggs with salt and pepper or dukkah. Sprinkle with
the chopped fresh herbs and cheese, and serve.
Advance Preparation
The cooked rice will keep in the refrigerator for 3
days, and the stewed peppers for 5 days.
Rice Variations
To use red rice such as Wehani Rice or Bhutanese
rice, both a reddish-brown whole-grain rices, follow
the directions for black rice, substituting the red rice
for the black.
For a nuttier taste, sauté the any type of rice in 1 tablespoon olive, sunflower, canola, or grapeseed oil until it
smells toasty before adding the water.

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WILD RICE BOWL WITH SEARED WINTER

VEGETABLES
Yield: serves 4
Ingredients
• For the wild rice:
• 3½ cups (830 ml) vegetable stock or water
• 1 teaspoon salt
• 1 cup (190 g) wild rice
• For the seasoned tofu:
• 14-ounce (395-g) block of organic extra-firm
tofu (Find one that is not too dry.)
• 3 tablespoons soy sauce, preferably tamari
• 1½ teaspoons minced fresh ginger
• 1 garlic clove, minced
• ¼ teaspoon cumin seeds, lightly toasted and ground
• 1/8 teaspoon cayenne
• 1 tablespoon honey
• 2 teaspoons fresh lime juice
• 3 tablespoons grapeseed or canola oil
• 1 bunch cilantro, chopped (optional)
• For the seared vegetables:
• 1 pound (455 g) Brussels sprouts
• 6 to 8 tablespoons (90 to 120 ml) extra-virgin olive oil
• 1½ pounds (680 g) winter squash, such as kabocha or butternut, peeled, seeded and cut into slices ¼
inch (6 mm) thick
• 2 to 3 tablespoons chopped fresh cilantro
Preparation
1. Cook the wild rice: Bring the stock to a boil in a large saucepan and add the salt and the rice. Reduce the
heat, cover, and simmer for 40 to 45 minutes, until the grains are tender and beginning to splay. Drain the
rice and tap the strainer against the sink to remove excess water. Return the rice to the saucepan, place a
towel over the pan (not touching the rice) return the lid, and let sit until ready to serve.
2. Make the seasoned tofu: Preheat the oven to 375 F (190 C/gas 5). Line a baking sheet with parchment
paper. Pat the tofu dry with paper towels, and cut into slices about 1/2 inch (12 mm) thick. In a large,
wide bowl, whisk together the soy sauce, ginger, garlic, cumin seeds, cayenne, honey, lime juice, oil, and
cilantro if using. Pat each tofu slice with paper towels, then dip into the marinade, coating both sides.
Transfer to the prepared pan. Bake the tofu for 10 to 15 minutes, until the edges are just beginning to color
and the marinade sets on the surface of the tofu. Allow to cool.
3. Sear the vegetables: Trim the ends off the Brussels sprouts, and cut in half lengthwise through the stem
end. Toss in a bowl with 1 tablespoon of the oil and salt and pepper to taste. Heat 2 tablespoons of the oil
in a large, heavy skillet, preferably cast iron, over high heat. When it is hot, place the Brussels sprouts in
the oil, cut side down. Turn the heat to medium-high and sear until nicely browned, 2 to 3 minutes. Using
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tongs, turn the Brussels sprouts, and sear on the

other side until nicely browned and tender, 3 to
5 minutes. Don’t worry if some of the leaves are
charred. Transfer to a baking dish or to the sheet
pan with the tofu, season with salt and pepper,
and keep warm in a low oven.
4. Toss the squash in the same bowl with 1
tablespoon of the oil and salt and pepper to
taste. Heat the remaining oil in the same skillet
over medium-high heat. Add the squash slices,
one layer at a time. Cook for about 3 minutes,
until lightly browned. Turn and cook until lightly
browned on the other side and tender all the way
through (test with the tip of a paring knife). Season with salt and pepper and transfer to the pan with the
Brussels sprouts. Sprinkle the chopped cilantro over the vegetables.
5. Assemble the bowls: Warm the tofu in the oven, and cut the slices into strips if desired. Spoon the wild
rice into wide or deep bowls, and top with the seared vegetables and a few slices of tofu. Spoon leftover
marinade from the tofu over the rice, and serve.
Advance Preparation
The wild rice will keep in the refrigerator for about 3 days, the tofu marinade for about 3 days, and the baked
tofu for a couple of days.

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BULGUR BOWL WITH MOROCCAN SPICED

VEGETABLES
Yield: serves 4
Ingredients
• For the vegetables:
• 2 pounds (910 g) mixed root vegetables,
such as carrots, parsnips, turnips, fennel, and
shallots, peeled and cut in 1-inch (2.5-cm)
pieces, or 2 pounds (910) winter squash,
peeled and cut in ½- to-1-inch (12-mm to
2.5-cm) dice, or a combination
• 2 to 3 tablespoons extra-virgin olive oil
• For the bulgur:
• 1½ cups (275 g) bulgur
• ¾ to 1 teaspoon salt
• For the chermoula:
• About 2 cups (50 g) fresh cilantro leaves (from about 2 bunches), coarsely chopped
• About 1½ cups (40 g) flat-leaf parsley leaves (from 1 large bunch), coarsely chopped
• 3 to 4 garlic cloves, halved, green shoots removed
• ½ to ¾ teaspoon salt
• 2 teaspoons cumin seeds, lightly toasted and ground
• 1 teaspoon sweet paprika
• ½ teaspoon coriander seeds, lightly toasted and ground
• 1/8 teaspoon cayenne, or more to taste
• 1/3 to ½ cup (80 to 120 ml) extra-virgin olive oil
• ¼ cup (60 ml) fresh lemon juice
• For the poached eggs (optional):
• 4 eggs
• 1 teaspoon red or white wine vinegar
• For serving:
• 15-ounce (425-g) can chickpeas, drained and rinsed
• Extra-virgin olive oil
• Crumbled feta cheese (optional)
Preparation
1. Roast the vegetables: Preheat the oven to 425 F (220 C/gas 7). Line a baking sheet with parchment paper. Place
the vegetables in a large bowl, season with salt and pepper, and toss with the olive oil. Spread on the pan in an
even layer. Roast for 20 to 30 minutes for winter squash, 30 to 40 minutes for root vegetables, stirring every 10
minutes, until tender all the way through and caramelized around the edges. Transfer to a bowl.
2. Prepare the bulgur: If using coarse bulgur, bring 3 cups (710 ml) water to a boil in a saucepan. Add the
bulgur and salt, and when the water returns to a boil, reduce the heat, cover, and simmer for 20 minutes,
until the water is absorbed. Remove from the heat and allow to sit undisturbed for 10 minutes. If using fine
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or medium bulgur, place in a bowl, add the salt, and stir to distribute the salt. Add 3 cups (710 ml) hot or
boiling water, and allow the bulgur to sit for 20 minutes, until softened. Pour into a strainer, and press on
the bulgur to remove excess water.
3. Make the chermoula: Place the cilantro and parsley in a food processor, and chop very fine. Place the
garlic and salt in a mortar and grind to a purée with a pestle. Add to the food processor along with the
cumin seeds, paprika, coriander seeds, and cayenne. Turn on the processor and with the processor
running, add 1/3 cup (80 ml) of the olive oil and the lemon juice. Taste and adjust the seasoning. Add more
olive oil or salt if desired.
4. Poach the eggs if using: Set a kitchen timer for 4 minutes. Fill an 8-inch (20 cm) or 10-inch (25-cm) skillet
with a tight-fitting lid with water and bring to a boil. Add the vinegar and turn the heat to low. Break the
eggs into teacups or small bowls. Two at a time, carefully dip the bottoms of the teacups or bowls into the
water, then with a swift motion, turn the eggs into the simmering water. Cover the pan tightly, turn off the
heat, and start the timer. Using a slotted spatula, gently remove each egg from the water and set it on a
clean towel or paper towels to drain. Repeat with the remaining eggs.
Note: At higher altitudes poach for 5 minutes.
5. Assemble the bowls: Add the chickpeas and ¼ to ½ cup (60 to 120 ml) of the chermoula to the
vegetables, and toss to combine. Spoon the bulgur into wide or deep bowls. Top with the vegetables and
chickpeas. Top with a poached egg, if using, and season with salt and pepper. If desired, garnish the egg or
the vegetables with additional chermoula. Drizzle a little olive oil over the vegetables, sprinkle with feta, if
using, and serve.
Advance Preparation
The cooked bulgur will keep in the refrigerator for 3 days. The chermoula is best when fresh, but you can
store it in a jar, pour a film of olive oil over the top, and refrigerate it for a few days.

Big Bowls - Hearty Vegetarian Meals With Martha Rose Shulman 4251 - Shulman

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BIG BOWLS: HEARTY VEGETARIAN MEALS

CUPBOARD Big Bowl Pantry

© Craftsy and Sympoz Inc. Craftsy.com 1

FRESH PRODUCE THAT COMES UP OFTEN Big Bowl

VEGETABLES THAT KEEP WELL FOR A WEEK

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Cooking Grains at a Glance

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MEXICAN RICE BOWL WITH BLACK BEANS &

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2. Cook the brown rice: Rinse the rice and combine

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FARRO BOWL WITH SAVORY MUSHROOM

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2. Make the ragout: Place the dried mushrooms

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QUINOA BOWL WITH MEDITERRANEAN

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to transfer the greens to the cold water, then

© Craftsy and Sympoz Inc. Craftsy.com 10

BLACK RICE BOWL WITH MEDITERRANEAN

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4. Assemble the bowls: Distribute the rice among

© Craftsy and Sympoz Inc. Craftsy.com 12

WILD RICE BOWL WITH SEARED WINTER

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tongs, turn the Brussels sprouts, and sear on the

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BULGUR BOWL WITH MOROCCAN SPICED

© Craftsy and Sympoz Inc. Craftsy.com 15

© Craftsy and Sympoz Inc. Craftsy.com 16

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