Thursday, June 5, 2014

Thai Bulgur Salad


It has been quite some time since my last post.  I have been busy adjusting to my new role as mother of two! We welcomed our second daughter, Jolene, to the world just a few weeks ago. As many moms do, I spent the first couple of weeks hibernating with our bundle of joy, establishing our bond and getting accustom to a new routine. We have all adjusted well, including Annabelle, she is thrilled to be a big sister.  Now that things are settling down I hope to have more time to cook and post!



After weeks of comfort food and easy meals that I could eat with one hand, it's time to get back to the grind and make sure my family is well nourished with nutritious meals. With family being top of mind these days I thought it appropriate for my first blog entry, post baby, to be a recipe from Chef Jonathan Goodyear. I am fortunate enough to call Jonathan my brother in law.  He was a finalist from Top Chef Canada season 3, the Executive Chef at the Royal Canadian Yacht Club and the resident Chef for the Grain Farmers of Ontario. He has been a great inspiration to my culinary adventures and assisted me with tips and suggestions whenever called upon.

Jonathan recently had an interview with the Toronto Star and his recipe for Thai Bulgar Salad was published in the article. I made made a few tweaks to the recipe below, for the original recipe and interview see the link below.

http://www.thestar.com/life/food_wine/2014/05/28/chef_sings_praises_of_bulgur_and_ontario_grains.html

Ingredients


2 cups chicken stock
2 cups bulgur wheat
1 cup bean sprouts
1 cup button mushrooms, quartered
1 large handful snow peas, halved
1/2 cucumber, diced
2 carrots, peeled, julienned
1 shallot, minced
1/2 flat leaf parsley, finely chopped
1/2 cup peanuts, toasted and crushed
2 tablespoons olive oil
1 lime, juiced

Directions


In medium saucepan, bring stock to a boil over high heat.
Place bulgur in large bowl. Add stock; stir and cover. Let stand about 60 minutes to rehydrate. Fluff with a fork.
Add bean sprouts, mushrooms, snow peas, cucumber, carrots, shallots and parsley.  
Drizzle with olive oil and lime juice.  Allow to stand for up to 1 hour to let flavours develop.
Garnish with peanuts.