Thursday, February 25, 2010
Jim informed me that he does not like bulghur or tabbouleh but he would try to choke down the Bulghur and Fruit Salad I had planned for dinner the other night. Bulghur is crushed wheat kernels that, when mixed with equal proportions of the grain to boiling water, yields a (debatably) delicious chewy mound easily dressed up with fruit and herbs.
I added much more citrus than the recipe called for and added a few things like celery and walnuts.
After all his protesting, Jim loved the salad and rated it an 8.5 overall...but a 10 as far as bulghur goes. We ate it for dinner with boiled eggs, sliced pears and cottage cheese on the side.
For lunch the next day, Clara and I stuffed it inside a pita pocket with some grated mozzarella and toasted it under the broiler.
Bulghur and Fruit Salad (Moosewood again)
2C boiling water
1/2 t salt
1/4C minced red onion (I omitted these but may use chives or scallions next time)
1/2C minced red bell pepper
1/4C chopped parsley (or more to taste)
1/2C cucumber, chopped
1 Lemon (my optional addition)
1 Lime (my optional addition)
1 Apple, cored and chopped
1/4C Extra Virgin Olive Oil
1/4C Dried cranberries or cherries (chop if using cherries)
1/2t Black pepper
1/4t ground Cardamom (omit if you dont have this- I get mine at the Bulk Store)
1/4t ground Cinnamon
1/2C toasted nuts (pecans or walnuts are nice)
1. In a bowl, pour boiling water over bulghur, cover and set aside.
2. Place onion, peppers, celery, cucumber, apple and parsley in a serving bowl. Zest the orange (lime or lemon) and juice the orange, lime and lemon over the vegetables. Toss.
3. Add olive oil, cranberries, pepper, cardamom and cinnamon and mix well.
4. Add bulghur and stir.
5. Sprinkle with nuts just before you serve it or serve them separate for people to use as an option.