I developed an infatuation with whole grains a few months ago when I was chasing down a brotchen recipe. Lately I've been flirting with bulgur, which is kind of like saying I've had my hand on Phylis Diller's thigh.
Today I'll share the recipe that has spawned my love for bulgur.
(My "unphotogenic" tabbouleh)
Ingredients for the Vinaigrette
- 3 tablespoons lemon juice
- 3 tablespoons minced shallots or red onion
- 2 teaspoons honey
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 cups presoaked bulgur
- 1/3 cup chopped parsley
- 1/3 cup mint leaves
- 1/4 cup chopped roma tomato
- 1/4 cup chopped toasted walnuts
- 1/4 cup crumbled feta cheese
- Whisk lemon juice, shallots, honey, salt, and peper together ina bowl. Drizzle in olive oil, whisking constantly until blended.
- Add bulgur, parsley, mint, and wlanuts. Toss to coat with vinaigrette. Garnish with feta cheese.
This isn't exactly something this child of The Great Plains grew up eating, so I was a bit nervous. I wasn't sure about using the mint in the recipe, but I took the plunge with the knowledge that at least I would have some mint leftover for mojitos. I enjoyed this recipe, and it will be a staple at The Greasy Skillet when the flip-flop season arrives.
Do you have any recipes that utilize bulgur?