A project I’ve been putting off for awhile: reorganizing all of our flours and dry goods on our shelves in the kitchen. We have such a tiny kitchen without a pantry, so we have some open shelves which have kind of just accumulated random containers. So I finally made a trip to Ikea (which is the unhappiest place on Earth at 2 pm on a Saturday) and picked up a bunch of storage containers. I’d bought some chalkboard paper/tape for a different project that ended up turning into a hot mess, so I put that to use by cutting it into a bunch of labels. The last garage sale I’d been to, I found an entire wine box full mason jars for $10. I haggled her down to $2. And by “haggled” I mean I looked at it and she watched me pick up the box then decide against it, so she said, “Two dollars!” To which I said “Sold!” Master haggler, here. It’s still a work in progress, I still have rye flour and semolina flour that need containers too, but I can only handle one trip to Ikea a month…While I was organizing our shelves, I came across bulgur wheat that I totally forgot we had. I also forgot how to spell it when I made the label… Oops. Oh well, good thing it’s chalk! Anyway…I came across the wheat and I needed something for lunches this week. Tabbouleh it was! Bulgar wheat is full of protein and fiber and perfect for a healthy salad. So I put two cups of bulgur wheat in a bowl and then filled the bowl with water until it just covered the wheat. This will soften the bulgur. Some people boil bulgur to cook it, but I think that makes it too mushy. Bulgur’s typically par boiled before it’s dried, so just a good soak until most of the water is absorbed is good enough for me. Then you can squeeze it dry with a cheese cloth, but I usually just drain the water out for the sake of time and saving myself one more thing to not have to wash.
You know what we have a ton of? Parsley. Last year, I dumped a bunch of parsley seeds into this little brick retaining wall thing we have in our backyard and thought, whatever grows will grow. And it grew it did. All year. Even through the winter. I don’t water it, I don’t weed it, I just pull parsley from it when I need it. Super low maintenance, my favorite kind of gardening.
Once the bulgur wheat was tender and drained, I chopped up some tomatoes, a touch of white onion and some of the fresh parsley. Salt, fresh squeeze lemon juice, and some drizzles of our wedding olive oil from our friends at the Podere Vallari in Tuscany, and we were in business. A super fresh, acidic, light, but nutritious salad! It’ll make some perfect lunches for the week!
- 2 cups bulgur wheat
- 6 roma tomatoes, chopped
- 1/2 white onion
- 1 cup chopped fresh parsley
- Fresh lemon juice from 1/2 lemon
- 1 teaspoon of salt
- 1 tablespoon of a really flavorful olive oil
- Soak bulgur wheat in enough water to just cover the in in a bowl. Let soak until most of the water in absorbed and wheat is tender. About 30 minutes. Drain the wheat- either pour out of bowl or squeeze dry in a cheese cloth.
- Chop tomatoes, onion, and parsley. Mix into bowl with bulgur wheat. Add salt, squeeze lemon juice over salt and then mix. Add olive oil and mix.