Toasted Bulgur Salad with Corn and Tomatoes
adapted from Epicurious
Serves 8 (Serves four if using as a main dish)
1 1/2 cups coarse bulgur
2 3/4 cups water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 cups frozen corn (Use fresh if in season)
1 medium tomato, chopped (I think the cherry tomatoes called for in the original recipe would be even better)
3/4 cup chopped red onion
1/4 cup cilantro chopped, plus more for garnish
3 tablespoons lemon juice, or to taste
In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly (Mine took about 7 minutes and turned brown really fast at that point so keep an eye on it). Transfer bulgur to a bowl and cool.
In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook onions until soft. Then add corn, stirring, 2 to 3 minutes, or until just tender. Finally add tomatoes and salt and pepper to taste.
What is your favorite picnic side dish? The season is coming up so let's share ideas!
Have a great weekend everyone!