This is a wonderfully quick and delicious autumnal whole grain-based salad. It can be served at any temperature you wish, but is very nice when warmed. I like to serve this over a pile of soft butter lettuce as a side dish to my gyros seitan for a hearty meal on a cold night.
Warm Bulgur Salad
Ingredients:
1 cup coarse bulgur
1 cup diced green beans
½ cup toasted pine nuts
12 dried apricots, cut into slivers
¼ cup mint, chopped
¼ cup Italian parsley, chopped
1 leek, sliced
4 cloves garlic, minced
6 leaves dinosaur kale, finely chopped
Lemon vinaigrette with oregano
- 1T lemon juice + 2T olive, flax or nut oil + 1 tsp oregano
Salt and pepper
Directions:
Bring 2½ cups of water or vegetable stock [If you want a more savory flavor] to a boil. Add the bulgur, stir and cover. Cook for 20 minutes, stirring occasionally. Once the grain is tender simply drain off excess liquid and set aside.
While the bulgur is perking away, over medium heat, sauté the green beans, leek, garlic and kale in a small drizzle of olive oil until tender. Add the apricots and pine nuts. Toss to combine. Transfer the drained bulgur to a large bowl and add the sautéed vegetables, parsley and mint. Pour as much of the lemon and oregano vinaigrette over the bulgur salad as you wish and mix well. Season with salt and pepper to taste.
