I bought a big bag of bulgur wheat recently to make tabbouleh with (recipe here). Other than my tabbouleh though, I’ve never made any recipes with bulgur as an ingredient. So I got creative by throwing a bunch of things that say “summery” to me into a skillet.
Speaking of summer, I swore all winter and all spring I’d start eating really well to get myself in better shape. As in no snacks, no desserts, no halfway healthy food. I’m a true testament to the fact that diet can play a huge role in having a good body shape. It does not matter how much I work out…if I don’t eat SUPER clean, as in NO cheating, I will have a tummy. It’s so depressing, fortunately it’s easy to disguise under clothes. So I kept making promises to myself while wearing those loose flowy blouses I love…and of course it continued…week after week, of empty promises. To myself. Insert disappointed sigh *here*.
So anyhow this was one of the meals I made in an effort to get that bikini body ready. It’s so light and healthy and really really delicious… at least we think it is. If you want some meat in there you can do so by adding chicken or shrimp. Or, if you’re not so concerned about eating healthy, you could throw in a splash of heavy cream to give this a creamy risotto like texture. Not gonna lie, I’ve made this a few times now…and I did throw in the cream. Just once. And honestly, it was pretty good, but I think I like it better without it. Which makes me so happy. Even though I often ruin the happy healthy factor later by getting a vanilla milkshake for dessert. We eat this as a main course, but it would make just as great of a side. However you choose to eat it, I hope you love it too.
Bulgur Salad with Corn and Red Pepper
2 Cups Cooked Bulgur
2 Tablespoons Olive Oil
1 Small Yellow Onion, Minced
3 Cloves Garlic
1 Red pepper, Diced
2 Cups Corn
1/2 Teaspoon Red Pepper Flakes
Juice and Zest from 1 Lime
1 Teaspoon Each Salt and Pepper
Bring one cup of water to a boil on the stove. Add the bulgur, and remove from heat, allowing the bulgur to absorb the water. Fluff with a fork. (I bought my bulgur wheat from nuts.com, cooking instructions may vary.)
In a large pan, saute the onion and garlic in the olive oil over medium heat until onions are soft and translucent. Add the red pepper, corn, and red pepper flakes and cook for three to four minutes. Once the vegetables are cooked, stir in the bulgur, cilantro, lime, and a teaspoon each of salt and pepper. Taste and adjust seasoning. Garnish with a sprinkling of cilantro and serve warm!