Julie‘s health food consciousness and willingness to try things like flax seeds, whey protein powder and Magic Bullet frozen fruit concoctions, introduced me to bulgur wheat in salads. I’m a pretty plain salad eater, leaving BS to add silly fruits to his greens mixtures. But, throwing in some nutritious grains really intrigued me. This salad, like Mitt Romney‘s policy ideas, change all the time. V(b)ulgur wheat is pretty much a salad whore, cozying up to any leafy bunch in its path.
From what I have on hand, to how much time I have, this salad can be easy or gourmet. Vulgar wheat plays *nicely* with lots of ingredients, so figure out what you like, and add in. Ms. Vulgar is open for business.
Bulgur Wheat Salad with Avocado, Charred Red Pepper and Feta
Bulgur (Goya brand!), 1 cup
Onion – about a handful and a half, diced, for bulgar wheat
Garlic – depending on your taste, anywhere from 1-4 garlic cloves minced, for bulgar wheat
Maggi Seasoning sauce, couple dashes (optional), for bulgar wheat
Dried Parsley Flakes, mostly for color (optional), for bulgar wheat
Greens – your choice, although I think arugula would work well
Red Pepper – sliced long ways
Scallions – bite-sized
Feta – crumbled
Avocado – diced
Lemon – major squirts
EVOO – enough to dress salad
Freshly Ground Pepper
In a medium sized sauce pan, add some EVOO and add the onion, stir, wait, add the garlic, still, wait less and then add the bulgur wheat. Stir everything together and let coexist for about 3-4 minutes. Add water, or stock, if you have – 1 3/4 cups. Bring to a boil, then cover and simmer. After about 20 minutes, give a stir and taste. If it’s too your liking, yay!, if not, add some more liquid and cover again. Keep testing until you’re comfortable with it. I like mine on the mushy side, but some like there’s a bit chewier.
In the mean time…heat up a large frying pan, add some EVOO and gently place the pepper strips on the pan so each is touching the bottom and has some room to hang out. Let them get beautifully charred. Turn over with tongs. When done, let them cool for a bit. And if you have a small mouth, like me, feel free to dice them to bite size. Reserve for salad.
Wash, dry and prepare your greens in a bowl big enough for some tossin’. Add in the scallions, avocado, feta, red pepper, a good dose of bulgur wheat (you will have leftovers!) and toss with the EVOO and lemon and S&P to taste.
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Some grilled chicken or steak would be delightful here and would make this already meal of a salad even more hearty.