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Barley Bean Stew - By Susan Waxman

Whole Grains Brown Rice Recipe

Spring bulgur salad

Introduction & Ingredients:


Ingredients:

1 cup of fine bulgur

2 cups of water

1/2 bunch of fresh garlic

1/2 leek

2 carrots

1/2 cup of corn

1/2 red pepper

Sea salt

Extra virgin olive oil

2 tbsp of rice vinegar

Instructions:

Thoroughly wash the bulgur and bring to a boil in a saucepan with the water and a bit of salt.

When it starts to boil, lower the flame and cook over low heat with a lid.

It usually takes 20 to 30 minutes. However, it depends on the type of bulgur you are using, if you use a coarse type it might need more time.

When all the water has been absorbed let it sit a few minutes. Then, use a pair of chopsticks to separate the grains.

Finely dice the vegetables.

In a lightly oiled large skillet or wok, sauté the onion and the red pepper with a pinch of salt. When they begin to turn golden brown, add the carrots, a pinch of salt and sauté another couple of minutes.

Add the fresh garlic and allow another minute. Finally add the corn. Sprinkle the vegetables with the rice vinegar and add the bulgur.

Turn off and let it sit for a few minutes to mix well the flavours.

You can enjoy it like this or let it to cool and eat it as a salad.