Sometimes, I use the blog as a readily searchable recipe card catalog.
Which is why you’ll get posts like this, where I note down what I had scribbled in my kitchen lab notebook. Why don’t I just use the notebook? Well, firstly I’ve lost said notebook(s) over the years. Second, you can’t spill on the internet and make it illegible. Thirdly, I’m lazy and the phone is right here in my hand, and also, I can send my daughter a link when she asks what my recipe for (insert dish here) is. Fourthly, I link ingredients as I have below, so I remember how to find them, as I have the memory of a gnat. Note that product links are likely Amazon affiliate links, so if you buy stuff through them, you’re supporting the blog and encouraging more recipe posts thank you very much!
Also, I think some of you enjoy this sort of thing.
Yes, I’ve blogged it before. But this version is the full-wheat definitely not keto-friendly version. Ooh, that’s another reason for doing my ‘recipe box’ this way, I can do all the cross links and indexing.
- 1 c. coarse bulgur wheat
- 2 c water
Bring liquid to a boil , add wheat and remove from heat immediately. Allow to sit for 20-30 minutes.
- 2 bunches of flat-leaf parsley (you can use the curly, I prefer the flat)
- Handful of fresh mint
- 2 lemons, juiced
- 1 tsp garlic paste
- 1 diced English Cucumber (English or Persian are best here, if you use a slicing cuke, peel and seed it)
- 4 diced roma tomatoes (if you use other tomatoes, remove the pulp and seeds to keep the salad from being too wet)
- 2-3 green onions (scallions) finely chopped
You might want to cut the stems off the parsley, I usually just give it a light trim. The next step will take care of them. Put the herbs in a food processor, along with the garlic, and pulse until it’s roughly chopped, while drizzling in the lemon juice. Combine this, with the diced tomatoes, cucumber, and onions. Gently mix in the softened wheat. This can be served immediately, but I like to make it the night before to allow all the flavors to blend and build. It should be served chilled.
Alongside a spiced dish, like a tagine, this is a great counterbalance of fresh green flavors, with the wheat and the cucumber adding crisp texture to the salad.