As I mentioned before, I’ve been trying to use what few staples we have in our pantry. We may not have a lot in there, but one thing we have plenty of is bulgur. At least five cups of bulgur last time I checked. Brent hasn’t loved any of the meals I’ve made with it, so I guess I just stopped trying a while back.
I was determined to make a small dent in our supply this weekend, and I found this recipe, which I’m happy to report, was amazing!
The vinaigrette is seriously the star of the show. I tasted it after making, and I’ll admit I was a little dubious, but on the salad it was perfect. I made the whole recipe, and added a can of garbanzo beans to it, and that made 4 meal sized portions, and a smallish 5th portion to use for a lunch. We had it for dinner last night, and then again this evening. I thought it tasted great as leftovers, but Brent says you really get the most WOW from the dressing the first time around. So next time if I make it with the intention of having leftovers, I’ll only dress half of it, and then dress the leftovers before serving. It’s a highly recommended recipe. If any of you have beloved bulgur recipes, I’ll gladly accept suggestions for use with the other 4 cups of bulgur sitting in the pantry.