• Ingredients: 27
  • Serves: 6

Bulgur risotto with peas and asparagus with butter, large onion, chopped, garlic cloves, minced, bulgur, chicken stock or canned low-salt chicken broth, , frozen peas, freshly grated parmesan cheese, whipping cream, chopped fresh tarragon, additional freshly grated parmesan cheese.

Ingredients

  • 5 tbsps. butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups bulgur
  • 4 cups chicken stock or canned low-salt chicken broth
  • 1 pound asparagus, trimmed, cut into 3/4-inch pcs.
  • 1 1/2 cups frozen peas
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup whipping cream
  • 2 tbsps. chopped fresh tarragon
  • Additional freshly grated Parmesan cheese

Sushi Zu:

Rice:

Sushi:

Garnish:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes.

    For this step you will need

  2. Step 2 Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed.

    For this step you will need

  3. Step 3 Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes.

    For this step you will need

  4. Step 4 Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter.

    For this step you will need

Nutrition information

Calories 377 Carbohydrates 44 g (15%)
Fat 17 g (27%) Protein 15 g (31%)
Saturated Fat 10 g (49%) Sodium 393 mg (16%)
Polyunsaturated Fat 1 g Fiber 10 g (40%)
Monounsaturated Fat 5 g Cholesterol 46 mg (15%)