Recipe:Bulgur Salad with Kale and Garlic Curls

post by: Debbie Fields June 26, 2009

Hi, I am Dale the webmaster of  In addition to being able to put together some computer code, I also like to think I can put together some foodstuffs to delicious result.

Like all good chefs, I don't look at the recipe and get the food, I get the fresh, quality food that is available and then make up the recipe.  From Fields Farm I got some baby carrots, kale and garlic curls.  I also picked up some cherry tomatoes at the Farmer's Market.

I started by cooking up some Bulgur.  Bulgur is a wheat grain food common in the Middle East, Mediterranean and India.  It is not even packaged anywhere that I know of, but in the markets that have bulk bins, it can usually be found.  You can substitute it for rice--though maybe not when you are making sushi!  It cooks exactly like white rice.  I put 2 cups in a saucepan with some oil and a couple pinches of salt and fry it for a couple of minutes.  I then add 4 cups of water.  After it comes to a boil, I simmer it for 14 minutes.  Though it cooks like white rice, it tases more like brown rice--only a lot better!  It has a nutty whole-grainy taste and a unique texture that is rough but in a very pleasing way.  I figured this would be a good match for the kale. 

I cut a few carrots into wedges and sauteed them in some olive oil.  After awhile I threw in the curls, which I had roughly chopped(don't cook the skinny tips, they will burn, just throw them in raw at the end.).  When it all was carmelized with nice brown burn marks, I turned off the burner and tossed in the Kale, which I had also roughly chopped.  After a couple of minutes I mixed it all on a plate with an equal amount of Bulgur, drizzled a good amount of olive oil and balsamic vinegar on it and topped with the cherry tomatoes.

The rest of meal consisted of bbq chicken and a couple of big glasses of cheap, acidy Australian Chardonnay that could stand up all of this. 

With such a good salad, I can't leave you hanging without the recipe for bbq sauce.  If I left you to your own devices you might come up with something than was not worthy.  That would dishoner the Bulgar Salad! 

Start with a store bought bbq sauce.  Find one without crap in it like fructose, mono and diglycirides, etc.  For 1 cup add 1 or 2 teaspoons each of red pepper flakes, crushed ginger, cumin, sesame seeds, sesame oil, soy sauce and fennel seeds.  Cooking it helps even if it is just a minute in the microwave.

bon appetit!