Bulgar Summer Salad

Have you noticed that these grain salads are like a cult following?  People are rah-aving about them!  May I pretty please be the leader to this chivy of peeps all coming out of the wood work, abuzz and gabbing about grain salads?  I think this creed should have a signature regalia.  Something that will distinguish our band of followers.

The KKK sport white sheets, lucky.  The Black Panthers get to wear berets, even more fun.  But, I think our signature uniform piece needs to step up the game and show the world we are serious about this love and devotion. Propeller hats, it just  has to be done.  Canary yellow propeller hats to be exact.  This way, the whole congregation is loud and proud about our faithful follwing to the summer grain salad.  Plus, no one will want to mess with us when they see a legion of people, all donning propeller hats.

Now nominating myself as leader is a BIG responsibility.  I’ve had committees to set up and meetings to run.  I haven’t even finished constructing our covert tree-house, a capitol hill where all business will be discussed. Sure, it is deeply tucked in the woods behind my house.  Big whoop.  But this is about serious matters and it needs to remain incognito.  We are still accepting new members to date.  Good luck making it through boot camp, it’s rough.

I’ll start by showing my dedication to the grain salad by posting this little recipe.  It is the least I could do.

Summer Bulgar Salad

Serves 4

Ingredients

• 2 cups Low Sodium Chicken Stock
• 1 cup Bulgar
• 4 cloves Garlic, Minced
• 1 whole Purple Onion, Diced
• ¼ cups Water
• ½ bunches Asparagus, Ends Trimmed And Cut Into 1″ Pieces
• 1 cup Cherry Tomatoes, Cut In Half
• Salt And Pepper, to taste
• 1 whole Lemon, Cut In Half
• ½ cups Feta Cheese
• ¼ cups Pumpkin Seeds, Toasted
• 3 whole Green Onions, Chopped

In a medium sauce pan bring stock to boil and add bulgar. Let simmer for 20 minutes until bulgar is tender and liquid is absorbed.

In cast iron skillet add 1 tablespoon olive oil. Throw in garlic, onion and let bloom for 2 minutes. Add water and asparagus. Let this mix simmer for 5 minutes until asparagus is tender/crisp. Add tomatoes, salt and pepper. Adjust to taste. Squirt in a good amount of lemon juice.

Serve topped with feta cheese, pumpkin seeds, and green onions. Enjoy.