Whole Grains - what's in a name? Any grain can be turned sweet or savory!! This salad recipe using super-quick bulgar is a bowl of goodness, and make sure not to skimp on the fresh herbs - they really make the salad pop. It's lovely with grilled chicken, fish or tofu.
(makes about 8 cups)
1 cup bulgar wheat
2 cups water
1 med. zucchini (about 12 oz.), cut into small-to-med. dice
6 scallions, white and light green parts sliced (I encourage you to grow your own!*)
1 15 oz. can white beans, rinsed well* and drained
1 pint cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup EACH fresh mint and flat-leaf parsley (again, start an herb farm - it is so much fun to harvest*)
chopped or hand torn*
1/4 cup fresh oregano, chopped
Zest of one small or 1/2 large, lemon (always wash your fruit*)
1/4 cup freshly squeezed lemon juice
2 T. EVOO (extra virgin olive oil)
1/2 t. coarse* kosher* salt
Freshly ground black pepper, to taste
In a med. bowl, combine the bulgur with 2 cups water that have been brought to a boil.. Stir briefly, then cover (with a lid or a clean kitchen towel), and soak for about 25 min., until tender but still a bit chewy. Drain any excess water, and fluff with a fork. While bulgur is soaking, prep the rest of the ingredients. Once the bulgar has cooled slightly (to closer to room temp.), add the next 5 ingredients (zucchini through feta), and gently toss to combine.Sprinkle the herbs and lemon zest over the salad, and gently toss again. Whisk the lemon juice, olive oil,, S&P in a small bowl or liquid measuring cup, and pour over salad. Toss to combine. Taste for seasoning, adding more salt, pepper, or lemon juice if desired.
"Not all rewards are immediate or visible."
Love,
Machete Milletti aka Chef Deb
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