The Bulgar Bugle

OK, so you followed my frequent admonition to Always Make Extra Bulgar, and you went even further and made Extra Jenks Church Salad (which is another good admonition).  Here’s some variations on that theme to keep things from getting boring.

Bulgar Salad AND Ranch Dressing.  How Oklahoma is this?  We had a meeting at church, and I brought the Jenks Church salad, and someone else brought some carrot sticks and ranch dressing.  And so it came to pass that some of the ranch dressing for the carrot sticks got mixed with the Jenks salad, and I thought, “Hey, this is pretty good”, so I went back and got more ranch dressing.  I think ranch dressing should probably be nominated as the alternative Oklahoma summer “cold gravy”, as it is showing up on so many things these days.  I like the ranch dressing made by Wagon Creek Creamery, which is made from yogurt and is much less calorific than the store brands.

Bulgar Salad on a Cracker.  This is a great 10 second treat.  Just grab a cracker or maybe you should grab two or three, reach into the ice box, and put a little Jenks Salad on the crackers and voila, quick, chewy, great-tasting treat.  Much better than a store-bought candy bar. 

Jenks Salad and Yogurt Cheese.  Another one of my favorite local products is Wagon Creek Creamery’s yogurt cheese.  I pretty much use it as a substitute for mayo and sour cream these days.  Anyway, after I tried the ranch dressing on the Jenks Salad, I thought, “Why not yogurt cheese?”  Why not indeed.  A perfect complement.

Bulgar, in all its forms, has great “mouth feel”, as the foodie experts would say.  A bit more chewy than rice, the grains nicely hold their texture, even after a couple of days in the fridge or after being frozen.

I made this for the Oklahoma Food Coop’s “Meet, Greet, and Eat” event at the Jenks Churh, and it was a big hit with those who tasted it.  Most people liked it better than the classic tabouli I also had on hand, so I named this “Jenks Bulgar Summer Salad” in honor of its debut.

orange juice 1 cup

water 1 cup

bulgur, uncooked 1 cup

cranberries, chopped 1/2 cup

raisins, ½ cup

celery diced 1/2 cup

cuke seeded 1/2 cup

onion minced 1/4 cup

pecans 1/4 cup

parsley 1/3 cup

chopped mint leaves 2 tbsp

olive oil 1 tbsp

lemon juice 1 tbsp

grated lemon zest 1 tsp

salt 1/4 tsp

black pepper 1/8 tsp

cayenne pepper 1/4 tsp (optional, leave out or increase depending on your taste)

Mix water and orange juice and add the bulgar.  Bring to a boil, and then pour into a baking dish, cover, and bake in a 350 degree oven until the bulgar has absorbed the liquid (about 30 minutes).  Let cool a bit.

Meanwhile, combine the celery, cucumber, pecans, onion, raisins, and cranberries. Then add the lemon zest, salt, pepper, cayenne, olive oil, lemon juice, mint, and parsley. Combine everything, and then add the cooked bulgar and mix thoroughly. Chill in the refrigerator for at least 2 hours before serving.  This can be made a day in advance.

My friend and fellow Oklahoma Food cooperator Jacki Morton sent me this recipe, which she developed herself.

Berry Banana Bulgar Breakfast”

1/2 cup milk

1/2 cup water

1/2 cup cream of bulgar wheat

1 banana

1 handful blueberries or other berries

1T sugar or equivalent Stevia

Bring milk and water to a boil. Turn off heat, stir in cream of bulgar wheat and sweetener. Mush up banana with a fork and stir it into mixture. Add Berries.