Clean the Fridge Bulgur Salad

bulgursalad

One of the quickest ways to fail at sticking to a food budget is to let produce and other perishables go to waste. I am, admittedly, frequently prey to this folly. I find a recipe I like. I buy some ingredients for it, and usually buy too much of a vegetable or herb (or only need, say, half an onion). Then I do it again the next day, with different ingredients. Then those leftover bits and pieces of veggies and herbs don’t seem to go together, so I forget about them until I find them days later, shriveled and molding in the bottom of my crisper drawer. It upsets me greatly to throw out food I failed to eat in time.

So yesterday, I decided to do a fridge clean-out recipe. I would use whatever leftover bits and pieces I had, add a grain as a base (I picked bulgur) and here you have it. It may not be glamorous, but it was tasty, healthy, and can be eaten hot or cold. Next time I would add a little zip to the dish, maybe with a chipotle lime dressing. Take a look in your fridge: could you cobble something like this together?

bulguringred

Ingredients

1 1/2 c. bulgur (you could easily substitute brown rice, cous cous, or quinoa)
1 c. frozen corn
1 tomato, diced
2 small carrots, peeled and diced
1/2 small onion, diced
1 handful cilantro, chopped
1/2 can chickpeas
2 c. baby spinach, chopped
Pinches of cumin, cayenne, and chili powder
Salt & Pepper
Red wine vinegar
Olive oil

Cook your grain. (There are a few ways I’ve seen to cook bulgur — you can just put it in a bowl and pour about twice as much boiling water as bulgur over it, let it sit for 20 minutes or so, and check it. With this method you will most likely have to drain the bulgur and press it to get some of the remaining water out).

Heat some oil in a medium saute pan and add a tablespoon or so of olive oil. Saute your onions, carrots, and corn over medium heat until the onions have softened. The carrots will still be a bit crunchy (which is how I like them). Meanwhile, chop your tomatoes, spinach, and cilantro, and add to a large bowl.

Place your chick peas in a dry, non-stick pan, and add your spices and some salt to taste. Toast the chick peas until they have dried out a bit and begun to take on some color.

When the bulgur is done cooking, transfer it to the bowl and add the cooked veggies. Top with chickpeas. Serve warm or cold from the fridge.

By Rachel Crawford on June 10, 2009 | 0