In this vein, one particular resolution is to cook out of all the cook books I have at home. I have dozens of them. And, since I really like experimenting in the kitchen, I plan to “test” all these recipes and adjust them to my own liking, re-creating them in a sense, so they are even healthier. This past weekend, after reviewing a few recipes in Cooking Light, Saveur and Bon Appétit, I decided to come up with this new take on a bulgur salad that we both have come to thoroughly enjoy. I plan to post these adjusted recipes weekly, and am curious to have you try them out and let me know what you think.
Bulgur Salad with Pistachios & Cranberries
2+1/4 c. stock or broth
1+1/2 c. uncooked medium bulgur
3 oranges, zested, supremed and juice reserved
3/4 c. fresh orange juice (about 3 oranges) divided
2 tsp. kosher salt, divided
1 c. dried cranberries
1 c. pistachios, roasted & finely chopped
1/2 c. thinly sliced fresh mint
1 small finely chopped red onion
1 to 1+1/2 c. crumbled feta cheese
1/4 c. best quality extra virgin olive oil
1/2 tsp. freshly ground black pepper
Combine stock, bulgur, 1/2 cup juice, and 1 tsp. salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
Combine remaining ¼ c. juice, ¼ c. olive oil, pepper and remaining 1 tsp. salt and thoroughly mix to form dressing. Add remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill, or serve at room temperature.
1 comment:
It is a really good recipe. I even ate the red onions!
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