Stewed Bulgur And Broccoli Rabe With Poached Eggs

• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups chopped onion
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 3 cups organic vegetable broth
• 1 cup water
• 3/4 cup uncooked bulgur
• 1/4 teaspoon salt
• 1 bunch broccoli rabe (rapini), cut into 2-inch-long pieces (about 1 pound)
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 6 large eggs
• 1.5 ounces vegetarian Parmesan cheese, shaved (about 6 tablespoons)
• 1/4 teaspoon black pepper

1. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; saute 10 minutes or until browned. Stir in red pepper and garlic; cook 1 minute. Add broth and 1 cup water; bring to a boil. Stir in bulgur and salt. Cover and simmer 10 minutes. Add broccoli rabe. Cover and simmer 12 minutes or until broccoli rabe is tender; stir in lemon juice. Ladle stew evenly into 6 shallow bowls.
2. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon; place 1 poached egg on each serving of stew. Sprinkle evenly with cheese and black pepper.
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extravirgin olive oil, onion, red pepper, garlic, vegetable broth, water, salt, broccoli rabe, lemon juice, white vinegar, eggs, parmesan cheese, black pepper

Taken from www.myrecipes.com/recipe/stewed-bulgur-broccoli-rabe (may not work)