Chard bulgur Calories

Chard bulgur is a savory dish of bulgur wheat cooked with Swiss chard, often with onion, tomato, or seasoning. The bulgur absorbs the cooking liquid and the chard softens, so it can be served as a simple main or side dish.

Coarse or pilaf-style bulgur works best for chard bulgur because it stays distinct while the greens cook. Fine bulgur can turn soft quickly, so add less liquid and check it earlier if that is what you have.

Yes, chard stems work well in chard bulgur and add a pleasant bite. Chop them finely and cook them with the onion first, since they take longer to soften than the leaves; stir in the leaves afterward.

You can briefly rinse bulgur before making chard bulgur if it seems dusty, then drain it well. Wash the chard thoroughly, especially around the stems where grit can collect, and dry or drain it before chopping.

Chard bulgur pairs well with plain yogurt, a cucumber salad, or grilled vegetables. It can also be served as a light main dish on its own; its bulgur and greens already make it more substantial than a simple vegetable side.

Yes, spinach can replace chard in chard bulgur, though the flavor and texture will be softer. Add spinach near the end of cooking because it wilts much faster than chard and can become mushy if simmered too long.

Yes, chard bulgur can be frozen after it has cooled. Divide it into airtight portions and thaw it in the refrigerator; the chard may soften further, so stir in a splash of water when reheating if the bulgur seems dry.

Cooked chard bulgur keeps for a few days in the refrigerator when stored promptly in a covered container. Reheat only the portion you plan to eat, and discard it if it develops an unusual smell, mold, or a slimy texture.

Yes, tomato is a common addition to chard bulgur and gives it a juicier, tangier flavor. Cook chopped tomato or tomato paste with the onion before adding the chard and bulgur, and adjust the cooking liquid if the tomato releases a lot of juice.