Tuesday, February 28, 2012

30 Days of Pinterest-Day 12: Cajun Bulgur Salad

I had a bag of bulgur and no idea what to do with it.  I found this recipe for Cajun Bulgur Salad and thought it sounded like a great mix of flavors.

Are you wondering what in the world bulgur us? It is a quick cooking form of whole wheat. It is very nutritious, high in fiber, B vitamins, iron, phosphorous and manganese.

Here's the brand I used,

Here's the recipe:

Cajun Bulgur Salad Serves 3 to 4 as a main
Notes: The amount of spice to add depends on the Cajun spice blend you purchase, and your tolerance for heat. Make sure to start conservatively, and taste until you find the desired spice level! (Remember, you can always add more, but you can’t take it out!) 
There are several methods for cooking bulgur; some methods use a 2:1 ratio of water to bulgur and let the bulgur sit for 30 minutes, but we found the 1:1 ratio and 15 minutes worked just as well. The cooking time also depends on the size of the grain; finer bulgur cooks faster. If you buy it in a package, follow the cooking directions; otherwise, follow the instructions below and make adjustments as necessary; the bulgur should be soft but chewy when done.
What You Need 1 1/2 cups bulgur wheat
1 can kidney beans
3 ears corn
1 green pepper
3/4 pound fresh tomatoes (any type; we mixed cherry tomatoes and roma tomatoes)
1 shallot 
Handful fresh oregano (or a few dashes dried)
4 tablespoons apple cider vinegar
2 tablespoons olive oil
~1 tablespoon or more Cajun spice blend (depending on the spice level of your blend) 
Fresh ground pepper
Kosher salt (optional) 
1  Heat 1 1/2 cups water in a teapot (I used a saucepan). Place 1 1/2 cups bulgur wheat in a bowl or sealable container. When the water boils (it will only take a minute), pour the water over the bulgur and seal the container (or place plastic wrap over the top of the bowl). Let the bulgur sit for about 15 minutes until the water is absorbed, then fluff with a fork.
2  Meanwhile, prepare the vegetables: cut the tomatoes into bite sized chunks (cut cherry tomatoes in half). Slice the corn off the cob. Chop the green pepper. Finely dice the shallot. Chop the oregano. Drain the kidney beans and rinse them.
3  When the bulgur is done, place it in a large bowl with the tomatoes, corn, green pepper, shallot, and beans. Then add about 4 tablespoons apple cider vinegar, 2 tablespoons olive oil, about 1 tablespoon Cajun seasoning, fresh oregano, and fresh ground pepper. Mix and taste; add more seasonings as desired (add kosher salt if necessary, depending on the salt content of the spice blend).

Lucy liked to pick out and eat the beans.

You could get creative with this and change up the veggies, depending on what you had on hand.

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