Here's the second recipe I tried out for Harvest Month here at Small Time Cooks. Bulgur was the next grain I was interested in trying out, but I wasn't sure what kind of recipe I should go with. Naturally, I turned to my stand-by source, Everyday Food. I found this recipe for Bulgur Salad and decided it would probably be a pleasant side for some grilled fish. And it was pleasant enough. It wasn't really standout, but it was good. I might make it again, but I think I'll probably find another recipe to try out for the rest of the bulgur in my pantry. I'll be having the leftover salad for lunch, sprinkled with some feta. Cause feta makes everything better, right? That's the other thing- even though I halved this recipe for 4, I still had a lot of salad. Not sure what their idea of a serving size is for this, I know I had at least a cup at dinner.
Recipe from Everyday Food; Serves 4
5 1/4 ounces dried bulgur (1 cup)
1 cucumber, peeled, seeded, and finely chopped
1 small red onion, finely diced
1 cup (packed) chopped fresh flat-leaf parsley
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper
- In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
- Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)