From the blog For Love of the Table
Bulgur:
2 T. olive oil
1 small red onion (4 to 5 oz.), finely diced (you will have about 1 c. diced onion)
kosher salt
1 fat clove garlic, minced
1 t. fennel seed, crushed with a mortar & pestle
2 t. dried oregano
1 c. (6 oz.) medium bulgur, rinsed and drained
1 1/4 c. boiling water
Marinated Vegetables:
1 pint (2/3 lb.) cherry tomatoes, quartered (halved, if small)
3 T. capers
1/2 c. pitted Kalamata olives (about 24), halved
2 T. freshly squeezed lemon juice
1/4 c. olive oil
1/2 c. flat leaf parsley leaves, coarsely chopped
1 can (15 oz.) chickpeas, drained and rinsed
1 medium fennel bulb, trimmed, halved, cored & thinly sliced/shaved crosswise using a mandolin
4 oz. Feta, drained and cut into scant 1/2-inch cubes
Warm 2 T. olive oil in a medium saucepan with a tight fitting lid over moderate heat. Add the onions along with a pinch of salt and sweat until tender and translucent. Add the garlic, fennel & oregano and cook until fragrant—about a minute. Increase the heat to medium high and add the drained bulgur along with a generous pinch of salt. Continue to cook for a minute. Add the water and bring to a boil. Reduce the heat to low and cook, covered until the bulgur is tender—12 to 15 minutes. Remove from the heat and let stand (covered) for 5 minutes. Scrape the finished bulgur onto a aking sheet and let cool to room temperature.
While the bulgur cooks and cools, make the medley of marinated vegetables. Place all the ingredients in a bowl and fold together. Season to taste with salt & pepper.
To serve, spoon the room temperature bulgur onto a platter or individual plates, spreading out a bit and making a small divot in the center to hold the vegetables. Mount the vegetables on top of the bulgur, making sure to get all of the liquid. Drizzle with more olive oil, if you like. Serves 4 as a light entrée.
Notes & Suggestions:
If you like, you may of course just combine the vegetables and bulgur and serve as a bulgur salad. The bulgur will absorb the juices, making a delicious grain salad.
Even though I wasn’t in the mood for pasta when I made this, I’m sure that the vegetable mixture would be delicious on pasta for a pasta salad. Use 1 pound of gemelli, fusilli or cavatappi, cooked al dente and spread on a sheet pan to cool (rather than rinsing).
http://www.forloveofthetable.com/2019/07/bulgur-topped-with-medley-of-marinated.html
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