Daily Specials - Artichoke Heart & Bulghur Salat

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* Exported from MasterCook *

 

Artichoke Heart & Bulghur Salat

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups raw bulghur (medium-grain)

1 3/4 cups boiling water

1/2 teaspoon salt

2 teaspoons plus 3 tablespoons olive oil

2 large garlic cloves -- minced or pressed

10 ounces fresh spinach -- rinsed and large stems removed

2 tablespoons fresh lemon juice

1 tablespoon fresh mint leaves (2 teaspoons dried)

1/2 teaspoon dried oregano (more to taste)

1 14 oz can artichoke hearts -- cut into eighths

2/3 cup grated feta cheese

sliced roasted red peppers

chickpeas

grated feta cheese

chopped tomatoes

 

Combine the bulghur, water, and salt in a large heatproof bowl (see Note).

Cover tightly and set aside for 30 minutes, until the water has been absorbed

and the bulghur is soft but still chewy. If it's too chewy, add a splash of

boiling water and let it sit for another few minutes.

Meanwhile, warm 2 teaspoons of the olive oil in a large skillet and briefly

saute the garlic until lightly golden. Add the still-damp spinach, cover, and

cook on medium heat until the spinach has just wilted. Drain it well, and when

cool enough to handle, chop it fiinely.

When the bulghur isready, add the spinach, lemon juice, the remaining olive oil,

the mint, oregano, artichoke hearts, and feta and toss well. Add salt and

pepper to taste. Dress up the salad with any or all of the garnishes listed "

sliced roasted red peppers, chickpeas, grated feta, and/or chopped fresh

tomatoes.

Serve at room temperature or chilled.

 

 

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Per serving: 69 Calories (kcal); trace Total Fat; (4% calories from fat); 6g

Protein; 15g Carbohydrate; 0mg Cholesterol; 420mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : We have observed that a heavy, ceramic bowl, by virtue of some magic

(perhaps heat retention-mass ratios?), produces the best bulghur.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0