This is the first time I’ve made anything with bulgur wheat since I’ve been experimenting with different grains. I wasn’t sure what to expect and I’m happy to say I’m a big fan of the nutty, crunchy texture and the simple preparation. Traditional tabouli is made with these grains and I wanted to do something like that but not quite that.
I created my own version of this popular greek and mediterranean dish using mostly the same ingredients
Soak bulgur wheat in boiling water- 1 part grain 2 parts water. I used one cup of wheat, 2 cups boiling water. Allow to sit until all water is absorbed. About 20 minutes.
Meanwhile chop up fresh tomato – I used some cute heirloom green and dark red guys
1/3 white onion
3 cloves garlic
And a good bunch of fresh herbs. I picked what looked fresh and green on my patio: Parsley, Orange-Mint, and Basil. Mince to make about 1/2 cup or more to taste.
Mix together with grains after they have completely absorbed the water and cooled.
Add 1/3 cup olive oil and the juice of 1 fresh lemon
Toss in 1/3 to 1/2 cup feta cheese crumbles
Salt and pepper to taste.
Stir well and refrigerate before serving
Such a cool, refreshing, light salad for summer. I love the combination of the different herbs. I thought about adding chopped nuts or raisins but had to stop myself from over-doing the simplicity of this salad. There’s always a next time……
I am going to use bulgur wheat a lot more. I get tired of brown rice and oatmeal and am enjoying trying different whole grains like buckwheat, oat groats, black rice, wild rice, and now wheat bulgur. Next stop: Amaranth!
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