Recipe Friday: Warm Bulgur, Roasted Corn, and Caramelized Onion Salad
Posted September 9, 2011on:
I hope those in the Southwest and the Northeast are doing OK! It seems that once we finally got our perfect weather, the rest of the country started going to shambles. Be careful, OK?
As for me, I’ve been playing around with different workout routines (why not…) and started experimenting with a Jamie Eason lifting routine this week. It’s supposed to give me a “whole new body”, but I imagine the “new body” would appear more quickly if I were to follow the nutrition plan (too regimented for me). Anyway, the lifting has been different and challenging–good stuff!
Also, a few home improvement projects this week… but that leaves me wondering: is today’s hamstring strain from 1. more weight lifting, 2. two rounds of pressure washing, 3. back-to-back spin classes and working the second one extra hard (I know, baaaadddd…), or 4. using a Peak reformer (heavier springs) to do Pilates last night? Toooo many variables.
Today’s recipe involves changing only one variable in a recipe I’ve made several times previously–yielding entirely different flavor! Fortuitously, I’d run out of quinoa, so–what the heck–try it with bulgur and see what happens!
The result was a sensory illusion–almost creaminess, despite no dairy at all in the recipe!
So, here’s my rough translation of what I did.
Warm Bulgur, Roasted Corn, and Caramelized Onion Salad
very loosely based on a Mark Bittman recipe
2 c bulgur
2 c mushroom broth
2 onions, peeled and sliced into half-moons
1 c corn (either fresh if you can get it, or thawed from frozen)
salt and fresh-ground pepper to taste
1. Place the bulgur in a large bowl. Warm the mushroom broth (not to boiling) and pour over the bulgur. Stir, and allow the bulgur to sit for 20-30 minutes until chewy (it will soak up the liquid).
2. Meanwhile, roast the corn: in a large skillet, heat 1 tbsp canola oil on medium-high heat. When hot, add (thawed) corn, Cook/roast, stirring frequently, until some spots of brown appear on the outside and corn is fragrant, ~7 minutes. (Don’t let it burn!) This should smell good!
3. Also meanwhile, caramelize the two onions using the best caramelized onions technique. Triple multi-task!!! (These things don’t need constant stirring, so it’s easy.) **If you use oil and not butter in the onions, you can keep the dish vegan!
4. When the bulgur is hydrated to your level of doneness, pour off any extra liquid (push it through a strainer so you don’t lose any precious bulgur!). Place it back in the bowl, and stir in the roasted corn and caramelized onions. Add salt and pepper to taste, and serve warm.
I just finished off what was leftover of this to fuel our day’s hike! Go, complex carbs!
So, we’ll see how the hamstring does during the hike… and Sunday, in honor of those who can’t, I’m going to try to (run a minute or two–yikes!) for the first time on my post-op hip and leg. I promise not to do anything stupid… but at the same time, wish me luck!