Regular readers know that I buy a rotisserie chicken every week. It is my reward for going grocery shopping on a Thursday, after work. After work, when all I want to do is go home, curl up in a fetal position, and sob myself to sleep.
So, yeah. I get a chicken. I had been serving that chicken with chips and pickles for a totally worry free dinner. Except that I did worry. I worried that I was eating nothing healthy!! So, I decided that I would serve my chicken with some sort of healthy side salad dish type thing. “Side salad dish type thing” – the words just flow from my lips (or in this case fingertips) don’t they? Remember if anyone else refers to “side salad dish type thing” – you heard it hear first. I should probably copyright it.
Yes. I can’t spell. Isn’t it weird that someone who reads 50+ books a year, can’t spell? It drives my husband crazy. I say, it could be worse. I could be a control freak, who makes lists for everything, and tries to bend everyone the way she wants them to be. Oh wait. I am.
For your consideration, my first side salad dish type thing – Bulgur and Citrus Salad from Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchenby Amy Pennington, which I reviewed, here. It was the perfect start! It went great with the chicken, super easy to put together, and made interesting by the citrus/cinnamon combination.
Bulgur and Citrus Salad
- 1 cup uncooked bulgur
- 1 1/2 cups boiling water (plus a smidgen more)
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (I didn’t have any, so I just used more parsley)
- 1/4 teaspoon ground cinnamon
- handful of dried currants or raisins
- half an orange, grated outer peel and juice only
- 1 teaspoon red wine vinegar
- olive oil
- salt and pepper
Put the bulgur in a medium sized glass bowl. Pour the boiling water over it, and cover it, allowing it to steam for 25 minutes. Drain any extra water off.
Stir in the pine nuts, parsley, mint, cinnamon, raisins, orange zest and juice, and vinegar. Drizzle with the olive oil and stir gently. Season to taste. Serve at room temperature.
Makes 4 servings.
This will be my entry for Heart ‘n Soul Blog Hop.
AND don’t forget to join me here on Thursday for Tackling Bittman!!