I had a really hard time selecting my first recipe posts for 2018. It seemed important to hit all the right notes for kicking off a new year.
Talk about an inflated set of good intentions.
After stewing in indecision, I just got in the kitchen and started cooking. Here’s what happened and why this recipe is pretty much spot on for Forage.
I pulled this bulgur salad together from the contents of my pantry.
That’s right. I did not go to the store for anything, but pawed and foraged through my jars of dry goods as a starting place, then the cupboards and fridge. {Why, Hello, half bunch of cilantro!}
Please don’t ask me how long that bulgur has been around! Well, it’s used up now along with the dried garbanzo beans. {Did you know that even dried, legumes can get “old”?} Add the odd bruised apple, some golden raisins, toasted almonds…
Look at how we are cooking now…Only we’re not.
No-Cook Winter Salad
This recipe only requires you to turn on the tea kettle. The bulgur soaks.
You’ll recognize this grain from tabbouleh, that Lebanese salad, but there’s no law that says you can’t make countless other salads with this light and tasty grain.
Of course, if gluten is an issue for you, feel free to substitute cooked brown rice or quinoa.
This bulgur salad follows all of the same principles I outlined in this post on how to build main dish winter salads. That means that you can switch up the dried fruit and nuts to your own liking–and based on what you forage in your own pantry.
But don’t skip the curry dressing. {Hint: use this recipe to make a batch of homemade curry powder and you’ll be glad.} It’s great for chicken salad, too. Or, toss some cooked cubed chicken into this salad if you’ve got some on hand.
It’s the new year, so we’re all in high productivity mode. And our best intentions for eating well are still front and center.
So, here’s my simple offering in support of your new year of wellness, happiness and really good eating.
Curried Bulgur Salad with Apples, Garbanzos & Almonds
This is a no-cook winter salad to pull together when you need solid nourishment in a short time. It’s great warm on its own or as a side dish. Better yet, ,have at the ready in your refrigerator for a ready-to-eat meal. For a gluten-free version, substitute the bulgur for 3 cups of cooked brown rice or quinoa.
- 1 1/2 cups bulgur (or use 3 cups cooked brown rice)
- 1 1/2 cups cooked garbanzo beans (or canned, drained and rinsed)
- 1 small crisp apple, diced
- 3/4 cup golden raisins
- 3/4 cup sliced almonds, toasted
- 1/2 cup chopped cilantro
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 4 teaspoons curry powder
- 2 tablespoons honey
- 1 teaspoon fine sea salt
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To soak the bulgur, pour 2 1/2 cups boiling water over the bulgur in a heat-proof bowl. Cover and let sit until all the water is absorbed, about 20 minutes. (You can do this step 1 day in advance and store the bulgur in the refrigerator overnight.)
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Meanwhile, make the dressing by combining the olive oil, apple cider vinegar, curry powder, honey and salt in a small sauce pan over low heat just until blended. Remove from the heat and pour over the soaked bulgur.
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Add the garbanzos, apple, raisins and almonds and toss to combine well. Taste for seasoning, and add additional vinegar or salt to taste.
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Toss with the cilantro just before serving warm or at room temperature.
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