Bulghur Salad with Corn, Zucchini, and Shredded Basilgreenspun.com : LUSENET : Cooking & Crafts : One Thread
This comes from my favorite cookbook. I am not a vegeterian but do cook a lot of vegetarian meals. I think I own every book this author has written. She just had a child several years ago so I am waiting for her to come out with a book that caters more to childrens/families tastes. But I do find that my kids will eat most of the recipes I have tried from her books. Also as they get older they are more adventureous with their tastes. I use this recipe for potlucks a lot and always get rave reviews. It is good because it doesn't need to be refridgerated. I have included her little preamble to the recipe.
Quick Vegetarian Pleasures by Jeanne Lemlin
Bulghur Salad with Corn, Zucchini, and Shredded Basil
Serves 4 as a main course
I prefer to use dark, coarse-grain American bulghur for this salad because it's color is more appealing and harmonious with the corn than that of the lighter-colored Middle Eastern variety.
The inimitable flavor of fresh basil stands tall in this dish and mates wonderfully with the corn, zucchini, and tomatoes.
1-1/2 cups course-grain bulghur
1-1/2 cups frozen corn kernals, thawed
1 tomato, cut into small cubes
1 cup very thinly sliced zucchini rounds, cut into sixths
3 Tablespoons finely shredded fresh basil
1/4 cup thinly slivered red onion
1/3 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed/minced
1/2 teaspoon salt
Freshly ground black pepper to taste
Lettuce leaves, for garnish
1) Place bulghur in a large bowl. Pour boiling water over it to cover by 2 inches. Let soak 30 minutes, or until tender. Remove all of the soaking liquid by placing it in a strainer and press out the liquid with the back of a large spoon. Place the strained bulghur in a large serving bowl.
2) Stir in the corn, tomato, zucchini, basil, and onion, beat together the olive oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour it over the salad and mix well. Let sit 30 minutes , or cover and chill for up to 24 hours, then bring to room temperature and stir before serving. Place lettuce leaves on individual plates and spoon the salad on top.
-- Susan in MN (firstname.lastname@example.org), April 23, 2002
Dear Susan: A couple of questions: Have you used dried basil with the same luck? I can buy fresh basil but don't have it on hand. Where do you get the bulghur? I have a vague idea of what it is, but am not sure. Isn't similar to cracked wheat? Do you grind your own? Would that be possible? Thanks for the recipe. I've got it written down to try.
-- Marie in Central WA (Mamafila@aol.com), April 23, 2002.