Bulgur Salad with Roasted Tomatoes and Spinach

This was my first time cooking and eating bulgur, and I have to say, I’m a big bulgur fan now. It cooks up really fast, is slightly nutty and chewy, and comes packed with magnesium, fiber, potassium and iron. Use this wheat grain (provided you’re not gluten intolerant) in place of rice or quinoa in any dish.

Prep time: 10 minutes

Cook time: 30 minutes

Makes 3 cups

Original recipe by Dawn T. at the Rouxbe Culinary School

Ingredients

  • 1 pint cherry tomatoes
  • 1 Tbls. balsamic vinegar
  • 1 tsp. harissa
  • 1 to 2 tsp. dark brown sugar
  • 10 oz. fresh spinach or arugula (or a combination of both)
  • 1/2 yellow onion
  • 2 garlic cloves
  • 1 cup coarse bulgur wheat
  • 1- 1/2 cups vegetable stock
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Instructions

  1. Preheat your oven to 300 degrees F, and line a tray with parchment.
  2. Cut the tomatoes in half length-wise (they look prettier this way), and place on the tray cut-side up. Lightly spray oil them.
  3. Mix the balsamic vinegar, harissa and brown sugar together in a small bowl and spoon the mixture over the tomatoes.
  4. Transfer to the oven and slow roast for approximately an hour, or until the tomatoes have just started to brown, shrivel and concentrate. You still want them to be a little meaty and juicy.
  5. De-stem, wash and spin dry the spinach.
  6. Finely chop the onion and mince the garlic. Measure out and gather the rest of the ingredients and set aside.
  7. To make the pilaf, saute the diced onions in broth over medium heat. Once soft and translucent, add the garlic and cook for one more minute. Add the bulgur wheat and the stock and bring everything to a boil. Reduce the heat, cover and let simmer for about 15 minutes. Once done, remove from the heat and let rest for about 10 minutes.
  8. To assemble the dish, toss the spinach with a light drizzling of good balsamic vinegar. Season with salt and pepper to taste.
  9. Place alternate layers of spinach and grains on each plate. Top with the roasted tomatoes. This salad can either be served on individual plates or family style on a big platter.