However, Martha Stewart for the win! The bulgur wheat seemed odd, the thought of cherries, lemon juice, and walnuts made me think twice about making it. But then why would we make this? TO TRY SOMETHING NEW! And it was delicious.
The cherries did not bother me as much as I thought. The citrus was just right and the walnuts added a nice soft crunch. The bulgur wheat reminded me of a mix between quinoa and rice. It was tender like quinoa, but thicker like rice. It took a little longer to cook, but I think we’ll attempt to make more bulgur wheat something in the near future (*cough* it’s been a year since we’ve made this *cough*).
Bulgur Salad and Ancient Grains
Bulgur wheat is an ancient grain. Meaning it’s old and untouched. “Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia” (Wikipedia). As we researched bulgur wheat little more, we found it’s a common ingredient in many vegan and gluten-free meals. Have you had bulgur wheat before?
Maybe another bulgur salad? Let us know!
This salad is served chilled, making it a great summer salad option. We had so much left over we were eating bulgur salad all week. If you want to get the recipe, check it out on Martha Stewart’s site.
