Contributed by (Recipe adapted from “Food Down Under” at http://fooddownunder.com)

Ingredients

1 C Bulgur
½ C Walnuts, coarsely chopped
2 C Vegetable stock
½ tsp Sea salt
¼ tsp freshly-ground Black pepper
1 C Purple beans tips removed, and cut into 1/2" pieces

Instructions

In a medium pot, dry-roast bulgur and walnuts, stirring constantly until aromatic, about 4 or 5 minutes. Be careful not to overheat and burn. Add stock, salt, and pepper. Bring to a boil, covered, then lower flame and cook until water is absorbed, about 15 minutes. Place purple beans on top of bulgur mixture and cook, covered, another 5 minutes. Turn off heat and allow pot to stand 5 minutes. With a fork, fluff grain to loosen and stir in beans. Pour into a serving bowl. The next day, with vinaigrette, this dish becomes salad. Serves 4.

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