Bulgur - Feta Cheese. Bring in the year with something good and wholesome. I try to do some pantry editing this time of year. There’s always so much that got pushed back during the year that is out of date or completely bad for you. I tend to have a garbage party right around the end of the year. Wasting is not a goal of mine and I am getting better at it as the years go on. One of the items I found in my freezer was a container of bulgur wheat. Being something that could go rancid quickly, I tend to keep most whole grains in the freezer. At the store this week, I bought some red pepper, red onion, and feta at the store the other day. I guess I knew this was coming.
Lunch, today, consisted of a yogurt and this great salad. For these types of salad, I tend to go a bit random and avoid recipes. Flavor is what I’m going for. The more flavor, the better with these types of meals…especially if I’m trying to entice someone else to try. Here’s a quick run down of what’s in the salad.
Bulgur - Courtesy of acobox.com
- Bulgur wheat (softened with an equal amount of boiling water and letting rest for at least 30 minutes)
- Lemon zest
- Lemon juice
- Olive oil
- Red onion (After I chop the onion, I drop in water for a while to help lessen the harshness, then drain)
- Red pepper
- Feta cheese
- Pepper
- Salt
- Garlic powder
- Cumin
- Dash of red wine vinegar
- Small amount of sugar
I try to make the feta, onion, and pepper relatively the same size. I try tiny little cubes of these items as none over powers the other if that’s the case. I tend to leave the feta out until after I’ve tossed everything together and tasted for seasoning. That will keep the feta from crumbling into nothing.
Recent Comments