Moroccan Three Grain Salad

I love whole grains! That should not come as a surprise to my regular readers, as I sometimes forget there are other food groups. Anyway, I love grains so much I decided to combine three of them into a yummy salad. Well, technically, quinoa is a seed - but for the purposes of this recipe I'm calling it a grain.

So, three grains and some tasty Moroccan seasoning and you've got a wonderful and FILLING side dish. This one is fiber central so a little will fill you up really fast.

I added some delicious dried apricots (thanks Caroline!) and pistachios. A intense mix of Moroccan seasonings gives the dish some kick without overpowering the nutty flavors of the grains. I deliberately kept the spices mild and used some lemon zest and juice to blend the flavors together. The result is a wonderful main or side dish that will last you a few days with ample leftovers.

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Bulgur with Kale and Walnuts

So I've been meaning to experiment with bulgur for a while. As you know, I love whole grains and I am obsessed with finding new and exciting ways to eat them. Unfortunately, many of my favorite grains take a really long time to cook, so I was intrigued that bulgur can be prepared in less than 20 minutes.

Bulgur is made from pre-cooked, cracked wheat berries. It is naturally high in fiber, low in fat and vegetarian/vegan. It is a great substitute for rice because it has more fiber and nutrients, but has a lower glycemic index. A cup of cooked bulgur has only 151 calories while packing in 8.2 grams of fiber and 5.6 grams of protein! However, as a wheat product, it is not suitable for people on a gluten-free diet.

So, bulgur is quick, easy and nutritious. But how does it taste? Great! It has a similar consistency to couscous but with a bit of nutty flavor like quinoa. I can see why it's a popular addition to soups.

For my bulgur experiment, I was inspired by this recipe from Eating Well. I stir fried some kale with onion and walnuts and tossed everything with some olive oil and white wine vinegar. I also added some optional cherry tomatoes for color and crunch since I had some lying around. This recipe was flavorful and filling. Serving size is about 1 cup and this recipe should serve 4 with a bit to spare.

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