Every three weeks I have the chance to cook something special for our hospital restaurant called the Chef’s Best Series. For what seems like eons, I have come up with menus that span the globe. After taking the most magnificent class in California and following the path of our employee wellness program called You Matter, I’ve geared the menus toward healthier food options. Don’t worry, I still love chocolate, but when I eat it now, it’s an even more special treat.

A seven-word quote was given to us in class from a food expert who summed up how to eat for our bodies by writing “Eat food, mostly plants, not too much.” In keeping with that, I have played with grains such as quinoa and bulgur. Both are simple to make, but bulgur is my favorite of the two. Bulgur is made from whole-grain wheat that has been cooked and dried. Add hot liquid and, presto, it becomes what you want it to be by what you add to it. The recipe I have for you today is for a hot side dish that goes great with fish or chicken. Follow this recipe and see just how tasty and satisfying healthy food can be.
Bulgur with Leeks, Craisins and Almonds

6 tablespoons extra-virgin olive oil

3 cups leeks, chopped, white and light green only

5 cups low-sodium chicken broth

3 cups bulgur

2/3 cup craisins

2/3 cup sliced almonds, toasted

Heat olive oil in a large saucepan over medium-high heat. Add the chopped leeks and sauté until very tender, about 10 minutes. Add the broth and bring to a boil. Lower the heat and stir in bulgur. Lightly simmer for 5 minutes. Remove from the heat and fold in the craisins. Cover and let stand for 15 minutes. Fluff with a fork. Place in a serving dish and sprinkle on the toasted almonds.

Makes 6 servings.

John Haverty, a certified executive chef at Franciscan Skemp Medical Center, writes a column every other week for the Food section. He can be reached at chefhaverty@yahoo.com.

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