A New Grain to Try: Bulgur with corn, tomatoes, basil and BACON

This was my first time using Bulgur. and I loved it. I found it in Cooking Light and it is a great grain to use as a base for a lot of different things. The texture is thicker than a Quinoa, but it's more substantial and has a flavor all it's own. This recipe below is the perfect end of summer meal to use the last of the good corn and tomatoes. It's simple, light and refreshing but good enough for a main dish. I beefed it up a little since I knew we would be doing it as a main.

Bulgur Salad with Corn, Tomatoes and Bacon

 

• 1 cup water
• 1 cup cracked bulgur wheat
• 3/4 cup basil leaves, Plus a few more torn for toppings
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 5 oz  halved cherry(or grape) tomatoes
• 2 ears fresh corn kernels, cut off the cobb
• 1/2 of one small red onion very thinly sliced
• 1/4 cup toasted pine nuts
• 3 bacon slices, cooked and crumbled

1. Bring 1 cup water to a boil in a small saucepan.
2. Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
3. While that soaks - Soak your onions in cold water for 10 minutes, drain after
4. Place the basil, oil, lemon juice, salt, and pepper in a blender (I use the magic bullet); process until pureed.
5. Use a fork to fluff the bulgur. Add the dressing, tomatoes, corn, onion, and pine nuts to the grains; toss to combine. Sprinkle with crumbled bacon and more basil on top.

**Makes 4 main servings
**It's 3 on Bryce's dish scale. Magic Bullet, pan, bowl, cutting board/knife.