Middle Eastern Bulgar Salad
Eating whole grains can be easy if you try to incorporate a few times per week. The simplest is to use in salads. You can make a large batch of your favorite grain for the week, then make different styles of salads or side dishes all week. These are also a good lunch box item and nice for picnics in the summer.
1/2 cup plain yogurt
1/2 cup chopped cucumber
1/2 teaspoon chopped fresh dill weed (or 1/8 teaspoon dried)
1 cup cooked bulgur
1/4 cup hummus (for easy use, try a ready made brand or make your own)
2 tablespoons chopped fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon chopped fresh dill weed (or 1/4 teaspoon dried)
1/8 teaspoon salt
1 tablespoon butter
2 leaf lettuce leaves
1/4 chopped tomato
Combine all sauce ingredients in small bowl and set aside.
Combine all salad ingredients except butter, lettuce and tomato in medium bowl, mix well.
Melt butter in 10-inch skillet until sizzling; add bulgar mixture. Cook over medium heat, stirring occasionally until lightly browned, about 3-5 minutes.
For each serving, place lettuce leaves onto individual serving plates. Top each with half of bulgur mixture. Sprinkle each with half of tomatoes. Spoon on some yogurt sauce.
This goes well with lamb or beef dishes.