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Thursday, April 22, 2010

Lemon Bulgur Salad with Asparagus, Spinach, and Goat Cheese

Here's what I can tell you about this recipe: it's said to serve four and in our case, it served two. I don't think I need to tell you much more than that! This recipe was inspired by Maria at Two Peas and Their Pod, who made it with orzo and feta. I obviously made some changes, based on what we had on hand, and the outcome was stellar! We actually finished off our bag of bulgur with this meal. When I originally bought that bulgur for tabbouleh, we found a lot of creative ways (like this, this, and this) to use it. Now that it's gone, I'm already planning to buy more. Bulgur is not only good for you (more fiber and few calories than brown rice), but it is also incredibly versatile! I can't wait to discover more future uses of this grain!

Lemon Bulgur Salad with Asparagus, Spinach, and Goat Cheese
inspired by Maria

-1 cup bulgur
-2 cups water
-2 cloves garlic, finely chopped
-1 tsp olive oil
-1/2 lb. asparagus spears, cut into 1 inch pieces
-4 cups packed fresh spinach
-juice of 1 large lemon
-1/8 cup sunflower kernels
-1/3 cup goat cheese
-salt & pepper, to taste

1. In a medium sauce pan, add bulgur and 2 cups of water. Bring to a boil then cover and simmer for 12-15 minutes, until all liquid has evaporated.
2. In a sauce pan, saute garlic in olive oil. Add asparagus pieces and saute for 3-4 minutes. Add spinach and cook until spinach shrinks and asparagus is tender.
3. Remove bulgur from heat and stir in the vegetables. Squeeze lemon juice over the bulgur. Mix in sunflower kernals and season with salt & pepper. Top with crumbled goat cheese.
**note--we ate this warm, but Maria said it was also good cold!

This post is linked to Eat at Home.