Mark Bittman’s Rapini with Bulgar and Walnuts
-Place 1 cup medium grind bulgur in bowl; pour 2½ cups boiling water over.
-Stir once and let stand until just tender, about 20 minutes.
-Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
-Cook 1 bunch rapini in boiling salted water until crisp-tender, 2 minutes.
-Using tongs, transfer to bowl of ice water and cool.
-Drain; cut into 1-inch pieces and set aside.
-Meanwhile, heat 3 TBS olive oil in large skillet over medium-high heat.
-Add 1 chopped onion; sauté until soft, about 2 minutes.
-Add ½ cup finely chopped walnuts; sauté until fragrant, about 2 minutes.
-Add chopped rapini and bulgur; sprinkle with salt and pepper.
-Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls.
-Stir in the juice of half a lemon; season with salt and pepper.
-Toss in ½ cup of Parmesan cheese.
-Pass more Parmesan cheese separately to serve and some chopped tomatoes (optional).