I go on spurts where I make this casserole repeatedly. I make it, eat it for lunch for a week, and then make it again. Lather, rinse, repeat. It’s filling and SO healthy. It’s one of my mom’s favorite recipes. It’s not some wimpy salad where you eat it and then 30 minutes later you eat a Snicker’s bar because you’re still hungry. It is hearty, full of protein and fiber. And soooo good. Did I mention that? Okay vegans — plug your ears (cover your eyes?) for a minute. Vegetarians, you can listen. I titled this vegan, which it is, but it’s really good with a little bit of melted sharp cheddar on top. Our little secret. And meat eaters – feel free to use chicken stock if you don’t have vegetable broth/stock on hand.
What Is Bulgur?
If you’re not familiar with bulgur, you can read more about in this article written in Wikipedia. It’s a whole grain with lots-o-fiber. I typically buy Bob’s Red Mill Bulgur. If you’ve ever eaten tabbouli, you’ve probably had bulgur. Bulgar is similar to cracked wheat, made out of wheat berries, but is parboiled before the drying process for quicker cooking. The combination of barley and bulgur in this casserole makes it nutty, chewy, and so flavorful. The black beans give a creamy smoothness and then you get lots of added flavor from the vegetables and the herbs: thyme and parsley. So if you’re like me and hate making lunch, this is your perfect solution. Maybe I need to make another batch of this so I will eat something besides popcorn for lunch.
Storage Tips
Refrigerate/Freeze: Cool casserole slightly before covering and storing in the refrigerator. It will keep for 4 to 5 days. Freeze in individual freezer-safe containers for up to six months. Thaw in the refrigerator before reheating. Reheat: This casserole reheats really well. Sometimes I make it in the morning or even in the evening before bed and then it’s all ready to eat. Simply warm it up in the microwave until warmed through.
