Tomato-infused Bulgur Wheat with Feta and Arugula
Servings 6 persons
- 1 Tbl olive or vegetable oil
- 1 red onion peeled and diced into small pieces
- 2 cloves garlic
- 1 tsp sea salt
- 2 Tbl tomato paste
- 1 Tbl sugar
- 1/2- cup red wine
- 1 cup chicken or vegetable broth
- 1 lb ripe plum tomatoes seeded, cored, and cubed
- 1 lb ripe heirloom or cherry tomatoes cut up into cubes at the last minute.
- 1 cup bulgur medium to coarse works best
- 4 bunches fresh basil roughly chopped
- 1/4- cup goat or feta cheese crumbled
- 4 cups of peppery greens such as arugula
- Heat the olive oil in a deep skillet or Dutch Oven over medium heat until it is shimmering. Add the onion and garlic and a pinch of the salt until the aromatics are soft and beginning to brown (3-5 minutes).
- Add the tomato paste and sugar and cook over medium heat until the paste begins to turn brown in color.
- Add the wine and use the back of a wooden spoon to scrape up the bits on the bottom of the skillet as the wine quickly evaporates.
- Add the stock, tomatoes and bulgur and stir to combine as you bring the mixture to a gentle boil.
- Lower the heat to medium low to achieve a steady simmer, then cover and cook until the liquid is completely absorbed. You can add water if necessary, but be sure to do so in small amounts to avoid a soupy consistency.
- Taste and adjust seasoning by adding more salt if you need it. Remove from heat, cover and set aside until cooled to room temperature.
- When ready to serve, fork the bulgur up to fluff it, then toss it with half of the basil. Arrange on a platter on top of lightly-dressed greens or on its own. Top with crumbled goat cheese and chopped tomatoes.
Do not put the chopped tomatoes on the salad until just before you are ready to serve the meal! Recipe adapted from Ancient Grains For Modern Meals by Maria Speck Recipe source: jennifereremeeva.com/food