Middle Eastern Broccolini

So, since I had all the ingredients, I did a slight variation on my broccolini dinner from the night before and came up with a very different dish.

The bulghur was just wheat bulgur, lemon zest and a dash of cinnamon and nutmeg.

The broccolini was much different... I had medium salsa laying around, so I used that as a base for the sauce. This sauce ended up with a nice kick. You can substitute tomato product for the salsa to cool it down or kick it up with more sriracha and less oil.

1/2 cup salsa
2 T sriracha (rooster sauce, spicy tomato sauce)
1 Tsp Ras Al Hanout (middle eastern spice mix)
2 T dried currants
3 diced moroccan olives
1/4 cup water
1 T olive oil

Cook all ingredients for about 15 minutes until you can no longer taste the graininess of the spices. Add more oil if too spicy.

Broccolini
1 1/2 cups blanched broccolini
1/2 T olive oil
4 small crimini mushrooms, sliced thin
1 T sunflower seeds
2 Moroccan Olives, diced
1/8 cup of the sauce (above)
Squeeze of lemon
Water, if needed

Saute the mushrooms in olive oil until slightly browned. Add the sunflower seeds and toast for a bit. Add the olives, sauce, squeeze of lemon. Add water if need so the broccolini can be tossed in the sauce in the pan. Add the broccolini, tossing to coat, and cook until heated. Serve over bulghur.