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Artichoke Heart And Bulghur Salat
Ingredients
- 2 c. raw bulghur, (medium-grain)
- 1 3/4 c. boiling water
- 1/2 tsp salt
- 2 tsp plus 3 Tbsp. extra virgin olive oil
- 2 lrg garlic cloves, chopped or possibly pressed
- 10 ounce fresh spinach, rinsed and large stems removed
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh mint leaves, (2 tsp. dry)
- 1/2 tsp dry oregano, (more to taste)
- 1 x 14 ounce can artichoke hearts, cut into eighths
- 2/3 c. grated feta cheese sliced roasted red peppers chickpeas grated feta cheese minced tomatoes
Directions
- Combine the bulghur, water, and salt in a large heatproof bowl (see Note).
- Cover tightly and set aside for 30 min, till the water has been absorbed and the bulghur is soft but still chewy. If it's too chewy, add in a splash of boiling water and let it sit for another few min.
- Meanwhile, hot 2 tsp. of the extra virgin olive oil in a large skillet and briefly saute/fry the garlic till lightly golden brown. Add in the still-damp spinach, cover, and cook on medium heat till the spinach has just wilted. Drain it well, and when cold sufficient to handle, chop it fiinely.
- When the bulghur isready, add in the spinach, lemon juice, the remaining extra virgin olive oil, the mint, oregano, artichoke hearts, and feta and toss well. Add in salt and pepper to taste. Dress up the salad with any or possibly all of the garnishes listed"
- sliced roasted red peppers, chickpeas, grated feta, and/or possibly minced fresh tomatoes.
- Serve at room temperature or possibly chilled.
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