Zucchini, as most gardeners know, is one of the most prolific vegetables. Knowing this, I usually plant only one zucchini, with the intention of sharing the crop with friends and neighbors. However, I’ve discovered that my friends and neighbors have the same idea, resulting in a vast oversupply of zucchini as well as a plethora of recipe requests for recipes for this wonder, overproducing vegetable.Yesterday I got my box from the organic farm and I opened it and there it was. Zucchini. Of course. Luckily it also came with some potatoes, onions, kale. So, I thought "Why not make a pilaf that uses most of these vegetables?" This pilaf provides complete protein because of the beans and grains. It is also high in fiber, nutritious, and a very easy, tasty, vegan dinner.
Lima Bean, Zucchini and Kale Pilaf Serves 4-61/4 cup olive oil1 medium onion, chopped4 medium zucchini, diced1 pound frozen baby lima beans, thawed3 cups chopped fresh kale1 cup coarse bulgur wheat or #31 clove garlic, mashed1/2 cup chopped fresh cilantrosalt and pepper to taste-In a heavy pot, heat the olive oil and saute the onion for couple of minutes.-Add the zucchini, stir, cover and cook over medium heat for 1o minutes.-Add the lima beans, the kale, 2 cups of water, salt and pepper. Bring to a boil.-Add the bulgur, stir, cover and cook over low heat for 5 minutes. Add the garlic and cilantro, stir, cover and continue to cook for another 5 minutes. Turn off the heat, leave the lid on for ten minutes and spoon into shallow serving platter and serve.