Bulghar wheat provides the high-fiber, whole grain base for a refreshing salad. Use cucumbers for crunch, olives for salty tang, the first tomatoes of the summer for juicy goodness, and lots of lemon and parsley to pull it all together. If I am mistaken in thinking that wheatberry and bulghar are the same thing, my apologies. Although you can substitute many grains in this recipe -- including quinoa or rice, even wild rice -- my intention is to use bulghar, the grain in the middle Eastern dish taboulleh.
Recipe: Wheatberry Salad with Tomatoes, Cucumber and Parsley
1 cup bulghur wheat (toasted for 10 minutes in a dry saucepan, if desired)
1 cup boiling water
1 large or 1-2 small seedless cucumbers, cut in half lengthwise and very thinly sliced
1/2 to 1 cup chopped flat-leaf parsley
Juice of one lemon, divided
1/4 cup high-quality olive oil
2 T chopped green or black olives
1 1/2 cups chopped fresh tomatoes, preferably unpeeled
Salt, pepper and garlic powder, to taste
Place bulghur in a medium mixing bowl, pour boiling water over grains, cover bowl and let sit for 20-30 minutes
Fluff grains with a fork and add a little salt and juice of half the lemon. Stir in remaining ingredients, adjusting seasonings as needed. Add remaining lemon juice.
Salad may be refrigerated and served chilled, or served at room temperature.
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