Artichoke Heart and Bulghur Salat
yoinked from the Moosewood Restaurant Daily Special
- 2 cups raw bulghur (medium grain) i thought i had two cups of bulghur at home, or i would have gotten more at Whole Foods this morning. i had one. i ended up doing a cup of bulghur and half a cup of barley, and still had an assload of grain. this would probably work with any hearty grain; i think it's too heavy for couscous.
- 1 3/4 cup boiling water adjust if you decide to use more or less grain, of course.
- 1/2 teas salt
- 2 teas plus 3 tbs olive oil
- 2 large garlic cloves, minced or pressed i used 3. 4 would have been nice. i like garlic.
- 10 ounces of fresh spinach eh. i used frozen. it tastes great.
- 2 tbs fresh lemon juice i didn't measure, just wailed on one lemon
- 1 tbs minced fresh mint leaves, or 2 teas dried you want the fresh stuff, if you can. and since when do i measure things like this?
- 1/2 teas dried oregano, or more to taste
- 1 1/2 cups artichoke hearts, cut into eighths (it's one 14 ounce can) mmm, artichokes
- 2/3 cup feta cheese
- salt and black pepper to taste
1. combine grains, water, and salt in a large heatproof bowl. cover tightly and set aside for 30 minutes, until water is absorbed and grains are chewy.
2. add 2 teas olive oil to a skillet. lightly brown the garlic. add the spinach (make sure it's thawed and drained if frozen.) saute until wilted, if fresh. let cool and chop it finely.
3. when the grains are ready, mix everything together, including the rest of the olive oil. top with sliced roasted red peppers, chickpeas, more cheese, or tomatoes, if desired. the tomatoes really help. serve room temp or cold.
this is so amazing good. and really easy, just a little waiting and chopping. and have i mentioned good? it also made a metric fuckton. i know what i'm eating this week. all this week.
as a side note, morningstar farms roasted herb chik'n patties are also amazingly good.