"When a woman stays at home and cooks with good judgment and understanding, peace and happiness result. She thus controls the family's health and destiny, also her husband's mood, disposition and feeling, and assures the futures of her children." - Jaques DeLangre

Tuesday, June 15, 2010

Summer Salad

Too Hot To Cook?
I'm always on the lookout for recipes that don't involve heating up the oven! This recipe is fast becoming a favorite of mine. The original recipe came from my friend Sara, but I've tweaked it a little. (I'm hopeless when it comes to following a recipe!)

What You Need
1 1/2 cups boiling water
1 cup bulgur wheat*
Juice of two small lemons
1/4 cup olive oil
Real Salt
1 cup cooked, chopped chicken (optional)
3 green onions, chopped small
1 cup cilantro leaves, chopped a little
1 cucumber, chopped up small
1 large tomato, chopped up small

*Bulgur wheat is wheat berries that have been soaked/sprouted, dehydrated, and coarsely chopped. Unless you have a lot of free time, I suggest you buy this from your local health food store!

What To Do
In a large, heat-safe bowl combine the boiling water, olive oil, lemon juice, and bulgur wheat. Cover this and let it sit for an hour or so. The bulgur will absorb the liquid.

While the bulgur is busy absorbing, you get busy and chop the cucumber, tomato, green onions, and cilantro. When the bulgur is fluffy and tastes chewy like rice, mix in the veggies. I sprinkle in about 2 teaspoons of Real Salt, mix well and TASTE it. Add more of what it seems like it needs.

Let the salad chill for an hour in the fridge so the flavors blend together well.

Other optional ingredients are chopped mushrooms or your favorite kind of cheese.

If you add the chicken, this is a main dish. I usually make it without the chicken. Either way, it is great served with a big green salad!

No comments:

Post a Comment