Hoo boy, did I find a good recipe.
I have been looking for light, healthy dinners that use a variety of vegetables and either some kind of bean, grain, or lentil. Lots of requirements, but you would be surprised at how many dishes there are out there (on the inter-webs) that satisfy all of these ridiculous criteria. For dinner tonight I made a Mediterranean bulgur salad. The recipe came from Epicurious and is tasty and amazingly quick to assemble.
Grain – check. Veggies – check. Light & delicious – check, check.
The key ingredient to most of my cooking is some sweet tunes. Lately I have been stuck on Ray Lamontagne (if you don’t know him, you need to know him). Cue the music…
You start by cooking the bulgur, which takes only about 10-12 minutes when you use the fast-cooking variety. I like Bob’s Red Mill for any grains, and you can buy it pretty much anywhere. They have great pancake mixes too.
The ratio is 1 cup of bulgur to 2 cups of water. Bring to a boil, then simmer on low heat and cover. While the bulgur is cooking, chop a whole cucumber into small cubes.
Slice 1 pint of cherry tomatoes in half and add to cukes. Drain and rinse two cans of garbanzo beans (will also answer to the name “chick peas”) and throw on the pile.
After you chop and combine your vegetable matter, whisk together some ground cumin, balsamic vinegar, salt, pepper, and olive oil to make a dressing. After the bulgur is done cooking, rinse it out under cold water (since the salad is served cold). After rinsing, mix everything together – veggies, dressing, and grains. To finish it off, chop a handful of fresh dill and mix in.
And you end up with this beautiful concoction – please excuse the dark photos. This early fall darkness isn’t friendly to my old digital camera. (Any suggestions for a new one?)
Enjoy! The best part of this meal is that not only is it delicious, you are more than welcome to dig in for seconds. No regrets. Rock steady.
Mediterranean Bulgur Salad