Whole Grain Bulgur Salad

This is an easy summer staple around here – so flexible and delicious!  It is so welcome to see ancient grain options returning to the mainstream as they are often more nutrient dense, offered by brands focused on fair treatment of farmers and employees, and protecting critical biodiversity. Bulgur is often less expensive and a good substiture for rice, and is more nutritious and gluten-stable, plus the cooking ease is hard to beat. Mayo-free salads like this are perfect for picnics and work lunches too.

Summer Bulgur Salad

The Martha Stewart website is always a good resource when you are exploring a new ingredient. Martha was one of the first to revisit abandoned varieties of regional ingredients and bring them back to the mainstream conversation.

I use this recipe as a suggestion - it is very forgiving, and good with simple chopped cucumber, tomato, and red onion, diced fresh apple and/or celery in place of the pomegranate seeds, no raisins or fruit at all, with or without the parsley and mint, use what you have. It's a summer kitchen workhorse, and a quick. cool meal on a steamy summer day.

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Ingredients Method

Ingredients

  

• 1 cup bulgur Bob's Red Mill will be fresher and higher quality
• 1 cup boiling water
• 1 tsp kosher salt
• 4 scallions sliced on the bias
• 1/2 cup parsley leaves chopped
• 1/2 cup mint leaves chopped
• 1/3 cup golden raisins
• 1 cup pomegranate seeds
• 2 TBS fresh lemon juice
• 2 TBS extra virgin olive oil
• freshly ground black pepper

Method

 

1. In a medium bowl, combine bulgur and salt. Top with boiling water, cover with a plate until absorbed, about 30 minutes.
2. Toss in remaining ingredients, season to taste with salt and pepper.