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Source

Moosewood Daily Special, via Joyce Clapp


Servings/Yield

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MacGourmet downloadArtichoke Heart and Bulghur Salad. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Artichoke Heart and Bulghur Salad

Ingredients

  • 2 cups raw bulghur (medium grain)
  • 1 ¾ cups boiling water
  • ½ teas salt
  • 2 teas plus 3 tbs olive oil
  • 2 large garlic cloves, minced or pressed
  • 10 ounces fresh spinach, rinsed and large stems removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh mint leaves
  • ½ teas dried oregano, more to taste
  • 1 ½ cups artichoke hearts, cut into eighths
  • cup grated feta cheese
  • salt and black pepper to taste
  • sliced roasted red peppers
  • chickpeas
  • grated feta cheese
  • chopped tomatoes

Method

combine the bulghur, water, and salt in a large heatproof bowl. cover
tightly and set aside for 30 minutes, until the water has been
absorbed and the bulghur is soft but still chewy. if it's too chewy,
add a splash of boiling water and let it sit for another few minutes.

meanwhile, warm 2 teaspoons of the olive oil in a large skillet and
briefly saute the garlic until lightly golden. add the still damp
spinach, cover, and cook on medium heat until the spinach has just
wilter. drain it well, and, when cool enough to handle, chop finely.

when the bulghur is ready, add the spinach, lemon juice, the remining
olive oil, the minut, oregano, artichoke hearts, and feta and toss
well. add salt and pepper to taste. dress up the salad with any or
all of the garnishes listed: sliced roasted red peppers, chickpeas,
grated feta cheese, and/or chopped fresh tomatoes.

serve at room temp or chilled.

Notes

- this, obviously, makes a ton. you will be eating this for a week. :)
- i used barley instead of bulghur this time around, and it was num.
almost any heavish grain would work, i think. couscous is probably
too fine.
- the bowl-method does not work for barley; you have to boil the hell out of it.
- i used grape tomatoes instead of chopped tomatoes, and mixed them in
instead of garnishing. num. :)
- i added black olives. they were pretty good but didn't add that
much. kalamatas or green olives might be something good to try.
- i generally use frozen spinach and it's fine. i'm sure fresh would
be better, but. :)
- i left out the mint, and it was fine. it's tasty with the mint, tho.
- fresh lemon juice doens't make that much difference. the stuff in
the bottle is fine.

Nutrition

per 13.5 ounce serving (1/4 the recipe): 519 calories, 18.4 g
protein, 18.6 fat, 78.7 g carbs, 4.9 g saturated fatty acids, 17 mg
cholesteral, 710 mg sodium, 22.4 g total dietary fiber.