Summer-Fresh Whole-Grain Bulgur Salad
Have I told you that Bruce and I have gone crazy for whole grains? You'll probably be seeing a lot more of them in the year to come on the blog.
I can't believe the solid range, the breadth and depth of flavors. I used to think whole grains were a wintry staple. No more! Now I realize that whole grains are right in every season.
That said, there's something about fresh summer produce and whole grains. It's a match made in . . . the kitchen! The best of all worlds: hearty yet light, bright but comforting.
Bruce made this salad for lunch today--and at the first bite, I knew I wanted to share it with you. I sat on the porch and had a plateful with a glass of iced tea. Now that's summer!
First, start with whole-grain quick-cooking bulgur, the real thing, made from parboiled whole wheat grains that have been dried and ground. For 2 servings, put 1 cup (160 grams) in a large bowl. Pour 1 cup (240 ml) boiling water over it. Set aside to soak for 1 hour, until the water has been absorbed.
Fluff the bulgur with a fork and scrape the grains into a big bowl. Stir in 6 ounces (170 grams) stemmed and sliced sugar snap peas; 2 peeled, pitted, and diced avocados; 8 quartered cherry tomatoes; 2 diced, large radishes; 3 tablespoons (45 ml) olive oil; 2 tablespoons (30 ml) lime juice; 1 teaspoon chile powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; and 1/8 teaspoon garlic powder.
Stir it up and you've got a whole grain that's still summery fresh. Plus, you can cover it and store it in the fridge for a few days to have more lunches at the ready. Gorgeous!
whole grain, whole grains
Reader Comments (8)
Mmmm,...this sounds great. I love being able to use fresh produce from the garden and using whole grains that might be a bit unusual to some people. Bulgur is a personal favourite because it's as easy as couscous to make and delicious. Thanks for sharing!!
Looks delicious! I'm still in love with your tabbouleh salad from last year, and I'm sure this one will soon be as popular with the tribe!
This sounds great - on the "to try" list. Any recipes using pearl barley in the works?
Lizbeth: I don't think you'll see much pearled barley on the blog--because we've totally fallen for hull-less barley, the true whole grain in the mix. As you probably know, pearled barley loses some of its bran in the "pearling" to make it cook more quickly. We've really taken to hull-less barley--chewy, nutty, earthy, and a little sweet. You might see some of that very soon!
M.
Summer-Fresh Whole-Grain Bulgur Salad ??...hmmm.....??Sounds new to me but it really looks yummy.I hope I could try this dish at home unfortunately I don't have all the ingredients needed to make this Bulgur Salad..
Dreydl looks like she's looking at me in that photo. <3
I have this new 6 grain blend from my Japanese store. I am thinking it would be great in a cold salad with blueberries. Is that crazy?
That does sound yummy.
Wow, whole grains and blueberries. Jackie, that sounds like a match made in heaven. I adore farro, peaches, and balsamic, so I'm thinking it would be right up my alley!
M.