-Place 1 cup medium grind bulgur in bowl; pour 2½ 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.

-Cook 1 bunch rapini 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.

-Meanwhile, heat 3 TBS olive oil in large skillet over medium-high heat.

-Add 1 chopped onion; sauté until soft, about 2 minutes.

-Add ½ cup finely chopped walnuts; sauté until fragrant, about 2 minutes.

-Add chopped rapini 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 the juice of half a lemon; season with salt and pepper.

-Toss in ½ cup of Parmesan cheese.

-Pass more Parmesan cheese separately to serve and some chopped tomatoes (optional).