Broccoli Rabe with Bulgur and Walnuts

• 1 cup medium-grind bulgur*
• 2 1/2 cups boiling waterwater
• 1 1/2 pounds broccoli rabe (rapini; 1 very large bunch), bottom 1 inch of stems trimmedbroccoli
• 6 tablespoons extra-virgin olive oilolive-oil
• 2 large shallots, minced (about 2/3 cup)shallot
• 2/3 cup finely chopped walnutswalnut
• 2 tablespoons fresh lemon juicelemon-juice
• 1 cup grated Parmesan cheese, dividedparmesan

1. 01Place bulgur in medium bowl; pour 2 1/2 cups boiling water over. Stir once and let stand until just tender, about 20 minutes. Pour bulgur into fine strainer set over bowl. Reserve soaking liquid.
2. 02Cook broccoli rabe in boiling salted water until crisp-tender, 2 minutes. Using tongs, transfer to bowl of ice water and cool. Drain; cut into 1-inch pieces and set aside.
3. 03Meanwhile, heat oil in large skillet over medium-high heat. Add shallots; sauté until soft, about 2 minutes. Add walnuts; sauté until fragrant, about 2 minutes. Add broccoli rabe and bulgur; sprinkle with salt and pepper. Cook, stirring frequently, until heated, about 3 minutes. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Stir in lemon juice; season with salt and pepper. Toss in half of Parmesan. Pass remaining cheese separately.

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