Post by: Holly – Hodgson Mill Blogger
I think my taste buds suffer from seasonal affect disorder. Toward the end of winter, when apples and citrus start losing their appeal, I long for fresh herbs, vegetables and fruits in the worst way. My desire is compounded by the multitude of seed catalogs that arrive daily reminding me of all the things I want to grow when the weather becomes warm again. To perk myself up, I decided to splurge and buy one of those over-priced packages of fresh herbs, dill in particular, as the inspiration for a spring-like lunch.
I enjoy a good salad as much as the next person, but I need it to include protein to keep me satisfied and help me avoid snacking ten times before dinner. So, to create a delicious, protein-packed, spring-inspired lunch, I used Hodgson Mill Bulgur Wheat as the basis of my salad. In case you weren’t sure, bulgur wheat is whole wheat that’s been precooked (steamed) then dried and cracked. Hodgson Mill’s version helps give these whole grains a hearty 10 grams of protein per serving.
Now, to be honest, I’d never cooked with bulgur before; the name was a bit of a turn off, and tabooli, the dish it’s most associated with, never seemed appetizing to me. So, my first experience with Hodgson Mill Bulgur Wheat was in a fantastic breakfast cereal I made recently (look for it in a post coming soon). It was kind of an “Ah ha!” moment. Bulgur wheat was really good and quick to fix. Who knew? My girls even started requesting it for breakfast in lieu of oatmeal. So, with all of that in mind, I made the jump from breakfast to a savory dish and put it in this Lemon Dill Bulgur Salad with Chickpeas, Cucumbers and Feta Cheese. I think my taste buds were dancing in my mouth after one bite.
Here’s the beginning of my lunch: chickpeas, red onion, cucumbers, lemon, dill, feta cheese and Hodgson Mill Bulgur Wheat. You won’t believe how easy and tasty this dish is.
First thing you need to do is cook the bulgur. To do this, put the grain in a small saucepan along with some chicken broth and bring it to a boil. Reduce the heat, cover the pan with a lid and let it simmer for about 15 minutes or until most all of the liquid has been absorbed. Remove the pan from the heat, uncover and set aside to cool slightly.
In a medium-sized bowl, put together the cucumber, dill, chickpeas and red onion. Stir together.
Add the cooked bulgur (it’s okay if it’s fairly warm) and feta cheese to the bowl. Gently toss everything together then set the salad aside.
In a small bowl, whisk together the lemon juice, salt and olive oil until well combined. Drizzle half of the dressing over the bulgur mixture and toss gently to coat. Continue adding more dressing a little bit at a time until the salad is sufficiently flavored and moistened.
Serve the salad immediately or refrigerate and serve chilled. I enjoyed this salad over a bed of chopped romaine lettuce leaves, but it’s just as fantastic served alone.
Spring isn’t even in the air at this time of year, but that didn’t stop me from having a bright, delicious lunch that woke up my taste buds and gave them a taste of good things to come. I love how the Hodgson Mill Bulgur Wheat tied all of the ingredients – cucumber, dill, red onion, chickpeas and feta cheese – together into a salad packed with flavor and protein. And it opened my eyes to a new ingredient that was quick to fix, packed with healthy protein and great tasting. Keep your eyes out for my next post about how to use Hodgson Mill Bulgur Wheat in a delicious hot cereal recipe. Bulgur is so much more than its name – try this Lemon Dill Bulgur Salad with Chickpeas, Cucumbers and Feta Cheese and find out for yourself. Enjoy!
Lemon Dill Bulgur Salad with Chickpeas, Cucumbers and Feta Cheese
Adapted from Myrecipes.com
- 1 can chicken broth (15 oz)
- ¾ cup uncooked Hodgson Mill Bulgur Wheat
- 1 cup chopped cucumber
- 1 cup canned chickpeas, drained and rinsed
- ¼ cup red onion, diced
- 1 ½ Tablespoons fresh dill, minced
- 2 Tablespoons fresh-squeezed lemon juice
- ¼ teaspoon salt
- ¼ cup olive oil
Combine chicken broth and bulgur wheat in a medium-sized saucepan and bring to a boil. Reduce the heat, cover the pan with a lid and let simmer for approximately 15 minutes or until most all of the liquid has been absorbed. Remove pan from heat, uncover and set aside to cool. In a medium-sized bowl, mix together the dill, chickpeas, cucumber and red onion. Add the bulgur (it’s okay if it’s fairly warm) and feta cheese, toss gently. Set aside. In a small bowl, whisk together the lemon juice, salt and olive oil until well combined. Drizzle half of the dressing over the bulgur mixture and toss gently to coat. Continue adding more dressing a little bit at a time until the salad is sufficiently flavored and moistened. Serve the salad immediately or refrigerate and serve chilled. This salad is very good over a bed of romaine lettuce leaves or eaten alone. Keep the salad in an airtight container in the refrigerator for up to 3 days.
Makes approximately 4-6 adult-sized portions.
Post by: Holly – Hodgson Mill Blogger