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Bulgur Salad with Kale and Feta

Bulgur Salad with Kale and Feta

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Published by The Experiment
Recipe from Vegetarian Entrees That Won't Leave You Hungry: Nourishing, Flavorful Main Courses That Fill the Center of the Plate (The Experiment, 2011) by Lukas Volger
Recipe from Vegetarian Entrees That Won't Leave You Hungry: Nourishing, Flavorful Main Courses That Fill the Center of the Plate (The Experiment, 2011) by Lukas Volger

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Published by: The Experiment on Oct 17, 2011
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10/17/2011

Bulgur salad With kale and feta

Bulgur salad with Kale and Feta
tHIs rOBust, BOLDLY flavored salad can be served warm, at room temperature, or chilled, which makes it perfect on-thego food. the prep time is fairly brief and efficient—if you start cooking the bulgur before chopping or cooking any of the other ingredients, all of the elements will come together at the same time. a note about the kale: in this recipe, the cooking time is fairly brief, so it’s somewhat chewy. it you prefer it to be more tender, i recommend following the instructions on page 10 for steaming or parboiling the kale before stirring it into the peppers and onion. this salad also makes an excellent stuffing for red, yellow, or orange peppers, as described in the variation on page 44.

1. Combine the bulgur and water in a small
saucepan over high heat. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes, until tender. Strain off any water that hasn’t been absorbed. 2. Heat 1 tablespoon of the neutral oil in a sauté pan over medium-high heat. Add the cumin seeds and let sizzle until fragrant, about 30 seconds. Add the onion and cook until it’s browned around the edges, about 6 minutes. Stir in the jalapeños, garlic, and salt. Pour in the wine to deglaze the pan, scraping up any browned bits with a wooden spoon or spatula. Add the kale and cook, tossing from time to time, until wilted, about 4 minutes. Transfer to a mixing bowl and allow to cool slightly. Stir in the scallions, cilantro, feta, cooked bulgur, and olive oil. Taste and adjust the seasonings. Serve warm, at room temperature, or cold.
 ) leftovers: stored in an airtight container,

serves 3 or 4

1 cup (180 g) bulgur 2 cups (475 ml) water 1 tablespoon neutral oil (canola, grapeseed, peanut, or vegetable oil) 2 teaspoons cumin seeds 1 small red onion, or ½ large red onion, sliced into strips 2 jalapeño peppers, minced (seeded for a milder heat level) 2 garlic cloves, minced ½ teaspoon salt ¼ cup (60 ml) dry white wine or water ½ bunch kale (about 6 ounces, 170 g), cut into thin strips 3 scallions, white and green parts, thinly sliced ½ cup (15 g) coarsely chopped fresh cilantro 3 ounces (85 g) feta cheese, crumbled 1 tablespoon olive oil

this salad will keep for up to 3 days in the refrigerator.
 ) preparation and cooking time:

30 minutes

hearty Bean- and grain-Based salads, soups, rice Bowls, and risottos

43

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