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Okay peeps, listen up. You will love bulgur and you are going to fall hard. Bulgur is one tasty whole grain and I have countless combos just ready to pair up with this dynamo. Grapefruit and mint?! Lemon zest and sage!? I know, this all seems to be happening quite fast, but I assure you this is no ordinary fling. Endless recipes, I tell you..but first we are going to start off with a jumble of new obsessions to get your bulgur addiction peeked. I’m talking pea tendrils, kumquats and a curry vinaigrette. How can you say no to cheerful zingy fruit and adorable pea curlicues? You can’t! Trust!
Recipe: Curry Vinaigrette
Ingredients
- 4 tsp curry powder
- 2 tsp water
- 1/2 cup olive oil
- 4 TBS cider vinegar
- 2-3 cloves of garlic, minced
- Salt, Pepper, extra curry powder to taste
Instructions
- Mix curry powder and water together to form paste
- Add olive oil and stir until mixed
- Let stand for at least 1 hour, allowing curry to infuse
- Stir occasionally
- With a paper towel, or kitchen siv, drain oil into new container removing all solids
- Add vinegar, garlic and spices to taste
Recipe: Kumquat, Snap Pea & Bulgur Salad
Ingredients
- Prepare 1 cup bulgur with 2 cups water
- Set aside and let cool
- Chop kumquats into thin discs and deseed, approx 1 cup
- Chop Snap peas, approx 1 cup
- Chop 1/4 cup cilantro
- Chop 1/4 cup fresh tarragon
- 1/2 cup of pea tendrils and leaves (available at specialty and farmers markets – also easy to garden grow!)
- Curry Vinaigrette (see above for ingredients and preparation)
Instructions
- Combine curry vinaigrette with bulgur, stir well
- Add in kumquats, peas, herbs & pea greens
- For extra curry flavor add an additional 2-3 pinches of curry powder
- Stir well and serve cold
This salad is sweet and crunchy from the peas, it has a unique brightness from the curry dressing and those kumquats…va vooooom! This is a spring time home run, I wanted more as soon as it was gone. Hooked! Even though I think this dish stands quite strong alone, I served it with a side of seared ahi tuna. If you’re a veterinarian I think some grilled tofu would also compliment nicely. You can’t mess this up, you just can’t….absolute perfection in a bowl.
Bulgur ain’t vulgar – it’s magical. Get ready for a sweet sweet whole grain-mance.
That’s right, I said grain-mance.
6 comments
Amber says:
Apr 13, 2012
My friend has a kumquat tree and she’s never cooked with them. SO excited to share this recipe with her! Hope you’re well.
The Cuisinerd says:
Apr 13, 2012
I’m a spring chicken when it comes to kumquats too! I had some good luck with this Jalapeno Kumquat chutney this spring as well:
http://www.thecuisinerd.com/2012/02/07/weekend-bites-kumquat-chutney-momofuku-super-bowl/
Nice to hear from you!
Gabriel says:
Apr 16, 2012
“Plant to Plate” is the new “Farm to Table”
Tracy Miller says:
Apr 18, 2012
This recipe looks fantastic! Best one I have seen on the internet in awhile. Got your site from Joy the Baker.
The Cuisinerd says:
Apr 18, 2012
This dish is a new house favorite around these parts – I hope you do make it! Come back around again and let me know how it was. Thanks for stopping by!
Patti Troisi says:
May 22, 2012
Alissa gave me a nibble of your salad yesterday…ARE YOU KIDDING!!! AMAzingly DELICIOUS
.I’ve been looking for new summer recipe. Thank you for sharing. I’m going to gather and make. L o V E it!
Patti Troisi
http://www.sweetspruce.com
“it’s your life, make it beautiful”