Stephen's Bulgar Wheat Salad

>> Wednesday, December 9, 2009

While we were in NJ for Thanksgiving, we had the opportunity to work out at this amazing gym. Not only did this place have HUGE group classrooms (we took yoga two days after the marathon), a special "tech-gym," a spa, pool, whirlpool, indoor track, etc., etc., but it also had this fantastic Whole Foods-esque deli counter. We in upstate NY don't have anything quite like it.

Stephen's favorite activity at the gym wasn't working out or even getting his massage. No, he mostly enjoyed consuming that deli's bulgar wheat salad. Every time we went there.

On the way back from our break, we stopped at the grocery store . . . and when we finally arrived home and got more settled, I noticed a huge bowl of bulgar wheat salad sitting proudly in the refrigerator. From where did it originate? You guessed it . . . Stephen.

And now you can have some, too!

What you'll need . . .
  • 1 cup dry bulgar wheat (you can get it in the bulk foods section)
  • 2 cups water
  • 3 handfuls of kale, shredded
  • 2 large carrots, peeled and chopped
  • 1/2 white onion, diced
  • 1/2 cup raisins
  • 1/2 cup pine nuts (he just used raw)
  • 1 whole orange, juiced (you'll only used the juice)
  • 1 tablespoon of lemon juice
  • 1 tablespoon of vinegar
  • 2 tablespoons olive oil
  • Dash of cayenne pepper
  • Salt and pepper to taste

Method . . .
  1. Start by putting the water and bulgar wheat in a medium stock pot and bringing it to a boil. Once the water is boiling, turn down to a simmer and wait between 6 and 8 minutes until done.
  2. While you're waiting for it to boil, prepare your kale: Saute the kale in 1 tablespoon of the olive oil over medium-high heat. Add the vinegar and some pepper to the mix, and after about 5 minutes (when the kale has wilted a bit), take off heat and set aside.
  3. The bulgar wheat is likely done cooking by now, so set aside in a large bowl (the one you'll eventually put everything in) and toss with another tablespoon of olive oil and the orange and lemon juices.
  4. Add the diced onion, chopped carrots, raisins, pine nuts, and kale to the large bowl.
  5. Toss everything together and add the cayenne pepper, salt, and pepper. Test by tasting.
  6. Keep refrigerated. Stays good for 3 to 5 days.
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