Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [25]
Cook Time: 30 minutes
Serves: 4
1 cup medium- or coarse-grain bulgur
2 tablespoons mild-flavored extra-virgin olive oil or other vegetable oil
½ teaspoon coarse salt
Dressing
⅓ cup mild-flavored extra-virgin olive oil or other vegetable oil
¼ cup fresh lemon juice
1 garlic clove, grated
½ teaspoon coarse salt
¼ cup pine nuts
1 cup loosely packed fresh mint leaves
½ cup loosely packed chopped fresh dill, including tender stems
½ cup loosely packed chopped fresh Italian parsley, including tender stems
2 firm, ripe tomatoes, cored and cut into ½-inch cubes (about 2 cups)
1 cup cubed (½ inch) crisp, seedless cucumber
1 cup cubed (½ inch) red onion
4 ounces crumbled feta cheese (about 1 cup)
½ cup pitted Kalamata olives (optional)
Preheat the oven to 350°F. Spread the bulgur on a baking sheet and bake until lightly toasted, stirring once, about 10 minutes. Transfer the bulgur to a bowl. Add 1½ cups boiling water, 1 tablespoon of the oil and the salt and stir to blend. Let stand, covered tightly, until all the water is absorbed, about 20 minutes.
To make the dressing: In a small bowl, whisk the oil, lemon juice, garlic and salt until blended. Set aside.
Combine the pine nuts and the remaining 1 tablespoon oil in a small skillet and cook over low heat, stirring, until they are browned, about 5 minutes.
Finely chop the mint, dill and parsley in a food processor. Combine the bulgur, dressing, herbs, tomatoes, cucumber and onion and toss to blend. Spoon onto a large platter and garnish with the feta cheese, pine nuts and olives, if using. Serve at room temperature.
Shortcuts
If time doesn't allow, skip the bulgur-toasting step. See directions for cooking bulgur, [>].
Substitutions
In place of the pine nuts, use chopped walnuts. I also like to add 1 tablespoon sesame seeds.
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Make a Meal
Serve with Warm Green Bean and Tomato Salad with Mint ([>]) or a half recipe of Middle Eastern Bread Salad ([>]), cutting the amount of the herbs in half so as not to overwhelm the palate.
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SOBA NOODLE SALAD WITH SNOW PEAS Vegan
Soba Noodle Salad with Snow Peas ([>])
Soba, the Japanese buckwheat noodles most often served in both hot and chilled broths, appear here in a salad. They are widely available, usually sold in boxes or plastic bags in the Asian section of the supermarket. I've kept the vegetable additions basic, but feel free to put in slivered radishes for more color or to substitute slivered green beans for the snow peas.
Cook Time: 5 minutes
Serves: 4
6 ounces snow peas, cut into ¼-inch diagonals (about 1½ cups)
1 teaspoon coarse salt
12 ounces soba noodles
2 teaspoons toasted sesame oil
Dressing
⅓ cup unseasoned Japanese rice vinegar
¼ cup mild-flavored extra-virgin olive oil or other vegetable oil
3 tablespoons tamari or soy sauce
1 teaspoon grated peeled fresh ginger
1 garlic clove, grated
½ teaspoon coarse salt
4 scallions (white and green parts), cut into thin (⅛-inch) diagonals (about ½ cup)
1 medium carrot, finely shredded (about ½ cup)
½ cup thin matchsticks (⅛ by 1 inch) crisp, seedless cucumber
1 tablespoon sesame seeds
Bring a medium saucepan three-fourths full of water to a boil. Add the snow peas and salt and simmer until crisp-tender, about 1 minute. Remove the snow peas from the boiling water with a perforated spoon or skimmer and place in a bowl of ice water. Add the noodles to the boiling water and cook until tender, 3 to 4 minutes. Drain the noodles in a strainer. Rinse with cold water. Transfer the noodles to a bowl and toss with the sesame oil. Refrigerate until ready to mix with other ingredients.
To make the dressing: In a small bowl, whisk the rice vinegar, oil, tamari, ginger, garlic and salt until blended.
Drain the snow peas and pat dry. Add the snow peas, scallions, carrot, cucumber and half