As part of my healthy eating changes, I have frequently been preparing wheat bulgur, with vegetables. This Italian Wheat Bulgur Salad Recipe is similar to tabuoli, but with a focus on the popular flavors of Italy.
Italian Wheat Bulgur Salad
Author: Robin Gagnon
Ingredients
- 1 tbs. olive oil
- 1 cup chopped sweet onion
- 1 small zucchini squash (quartered & sliced)
- 1 clove garlic (crushed/minced)
- generous pinch of thyme
- 1 cup wheat bulgur (dry)
- 1¾ cup chicken or vegetable broth
- ¼ cup white wine
- 1 cup diced tomato
- ⅓ cup chopped fresh basil
Instructions
- Heat oil on med-high, in large wok or dutch oven.
- Lightly saute the onions, zucchini, garlic & thyme. 1-2 minutes.
- Add the bulgur and saute another minute.
- Add broth and wine, bring to boil, then cover & reduce to simmer*.
- Once liquid is absorbed, remove from burner, and add the tomato & basil.
- Can be served warm, or cold.
Notes
*Bulgur is simmered, rather than shutting off to absorb liquid, to cook wine.
Optional: Add diced chicken, shrimp, garbanzo beans or sliced fresh mozzarella, for a more substantial mean and additional protein.
This looks great! I love bulgur and am always looking for new ways to use it. Yum!
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