For me, when I think of mustard I think of sausages, but this could go with chicken, beef, fish… lots of things, really. The mustard gets quite mild, and the onions and peppers cook into the background, and the whole thing is just very tasty without being as assertive as you might suppose from the ingredients.
4 servings45 minutes – 30 minutes prep time
1 large onion1/2 red greenhouse pepper1 tablespoon mild vegetable oilsalt & freshly ground black pepper to taste1 cup bulgur2 cups water, plus2 tablespoons Dijon mustard, plus
Peel the onion and cut it in half lengthwise. Cut each half lenthwise again, then slice thinly the other way to create quarter slices. Wash, trim, deseed, and slice the pepper into thin slivers. Heat the oil in a medium skillet over medium heat. Add the onions and cook them slowly, stirring occasionally, for about 5 minutes. Add the red pepper, and continue cooking for another 5 minutes or so. Season with salt and pepper; keep in mind that the mustard brings a certain amount of salt and don’t over-do it.
Add the bulgur and mix in well. Add the water and mustard. Cover and simmer steadily for 10 minutes. Then, remove the cover and simmer for another 10 minutes, until the liquid is absorbed and the bulgur is chewy but tender. Stir regularly.
When the bulgur is ready, turn off the heat and cover the pan again. Let it rest 5 minutes before serving. The cooked mustard gets quite mild so you may wish to swirl another spoonful through it once it’s in the serving dish.
Last year at this time I made Chicken & Mushroom Stroganoff.