Category: Breads, Pasta, Rice, Grains

Breads, Pasta, Rice, Grains, Chicken, Main Course

Chicken Fried Rice with Almonds and Broccolini

by Lynda Balslev8 Comments on Chicken Fried Rice with Almonds and Broccolini

chicken rice tastefood

Whole chickens are a gift that keep on giving. I roast a chicken almost weekly. After the roast dinner, there are lots of leftovers to transform into another meal. The bones are simmered in water for homemade stock which in turn is used for soups or stock for cooking rice, quinoa or farro. And the leftover meat can easily be turned into a whole new dinner. I made this fried rice dish with leftovers from my farmer’s market chicken dinner.

Chicken Fried Rice with Broccolini and Almonds

Serves 4

1 cup basmati rice
1 1/2 cups chicken stock or water
1 tablespoon extra-virgin olive oil
4 green onions, sliced 1/4-inch thick, white and green parts divided
1 large carrot, diced
3/4 pound broccolini, cut into 1/2-inch pieces
1 clove garlic, minced
1 tablespoon grated peeled ginger with juices
1/2 teaspoon red chili flakes
2 to 3 cups shredded cooked chicken
2 tablespoons soy sauce
1/3 cup cilantro leaves, chopped (optional)
1/4 cup slivered almonds, toasted

Combine the stock, rice and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, and simmer, covered, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff the rice with a fork.
While the rice is cooking, heat the oil in a large skillet over medium heat. Add the white parts of the green onions, the carrot, broccolini. Saute until bright in color and crisp-tender, 2 to 3 minutes. Add the garlic, ginger and chili flakes and saute until fragrant, about 1 minute. Add the chicken and soy sauce and cook, stirring, until the chicken is heated through. Remove from heat. Add the cooked rice, the green onions and cilantro. Stir to combine and taste for seasoning. Add more salt if desired. Sprinkle the almonds over the rice and serve warm.

Breads, Pasta, Rice, Grains, side dish

Golden Beet and Shiitake Farrotto

by Lynda Balslev12 Comments on Golden Beet and Shiitake Farrotto

farrotto tf

Posted by Lynda Balslev

When you switch out the rice with farro in this risotto-style dish, you end up with farrotto. Like rice, the farro grains steep and simmer in stock, but without the nonstop requirement of stirring with rice. The difference is that farro has a hearty chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape, exuding earthy wholesomeness. You can’t help but feel healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should.

Farro with Shiitake Mushrooms and Roasted Yellow Beets

Serves 4 to 6

1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small shallot, finely chopped, about 2 tablespoons
8 ounces shiitake mushrooms, sliced 1/4-inch thick
Sea salt
1 large garlic clove, minced
1 teaspoon thyme
1 cup semi-pearled farro, rinsed and drained
1/4 cup dry white wine
2 cups chicken stock (or mushroom stock for a vegetarian version)
1 medium beet, 6 to 8 ounces, peeled and diced
2 tablespoons chopped Italian parsley, plus extra for garnish
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled fresh goat cheese or feta, optional

1. Melt the butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, lightly season with salt, and cook until they begin to soften and release their juices, 3 to 4 minutes, stirring constantly. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Add the farro and cook until slightly toasted, about 2 minutes, stirring constantly. Pour in the wine and stir until absorbed. Add the stock and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low and cover the pot. Simmer until the farro is tender and the liquid has been absorbed, 30 to 40 minutes.
2. While the farro is cooking, heat the oven to 400°F. Toss the beets, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl. Spread on a small rimmed baking sheet or baking pan and roast in the oven until the beets are tender and golden brown in spots, about 20 minutes.
3. When the farro is ready, stir in the beets, parsley, and black pepper. Serve garnished with additional parsley and crumbled fresh goat cheese, if using.

Breads, Pasta, Rice, Grains, Vegetables and Salads

Shrimp and Tabbouleh Salad

by Lynda Balslev5 Comments on Shrimp and Tabbouleh Salad

Shrimp and Tabbouleh Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Tabbouleh is a Middle Eastern salad made with cracked wheat or bulgur. The grains are softened with water, lemon juice and oil and tumbled with spices and fresh herbs. I like to add shredded kale and grated carrot to tabbouleh. The sturdy greens are tenderized by the oil and lemon, and the sweetness of the carrot rounds out the tangy citrus and spices. The salad is delicious as is or stuffed into pita pockets with crumbled feta and a dab of harissa. In this recipe I’ve topped the salad with pan roasted shrimp for a light and healthy meal.  If you prefer another grain, feel free to substitute quinoa, wheat berries or couscous for the bulgur. For a vegetarian option, sprinkle with feta cheese.

shrimp bulgur table tf.jpg

Shrimp and Tabbouleh Salad
Serves 4.

For the bulgur salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large green kale leaves, tough stems removed, caorsely chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1 garlic clove, minced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red chili flakes, or to taste
1 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
1/2 lemon

Freshly ground black pepper
Chopped fresh flat leaf parsley
Extra-virgin olive oil

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

For the shrimp:
Heat the olive oil and the chili flakes in a skillet over medium high heat. Add the shrimp in one layer and cook  until pink in color and  just cooked through the center, about 2 minutes per side. Remove from heat. Sprinkle with salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with freshly ground black pepper and chopped parsley. Drizzle with extra oil if desired.

Breads, Pasta, Rice, Grains, Lamb, Main Course

Lamb, Bulgur and Chickpea Stew with Roasted Eggplant

by Lynda Balslev10 Comments on Lamb, Bulgur and Chickpea Stew with Roasted Eggplant

lamb bulgur stew tastefood

The other day, for the first time I made kibbeh, the Lebanese version of kefta or croquettes. A key ingredient in kibbeh is bulgur (cracked wheat), which was a revelation to me. I was afraid the bulgur would add a mealiness to the croquettes, but in fact it remained firm, adding a satisfying bite (and crunch when pan fried) to the ground meat. I liked this combination so much I decided to try it in a stew with tomatoes, white wine and plenty of spices. The bulgur slurped up the liquid producing a thick and dense ragout. While it could easily have been served in bowls as a hearty stew, I spooned it over roasted eggplant to lighten it up a bit. The results resembled a deconstructed dolma or vegetable stuffed with ground meat and grains, typically served in Turkish and Middle Eastern cuisine. All that was needed was a bit of crumbled feta and fresh mint to freshen up this lovely dish, and I know I’ll be making it again.

Lamb, Bulgur and Chickpea Stew with Roasted Eggplant

Serves 4 to 6

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 pound ground lamb
1/2 cup bulgur
1 cup white wine
1 (28-ounce) can Italian plum tomatoes with juices
1 cup chicken stock or water
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon red chili flakes
1/2 teaspoon coriander
1 (15-ounce) can chickpeas (garbanzos) drained and rinsed
1 1/2 cups coarsely chopped green cabbage

1 medium eggplant, sliced crosswise 3/8-inch thick
Olive oil
Salt and freshly ground black pepper

Crumbled feta cheese
Fresh mint leaves, torn

Heat 1 tablespoon olive oil in a pot or Dutch oven. Add the onion, garlic and lamb. Cook until the onion softens and the lamb browns, stirring frequently, about 5 minutes. Add the wine and deglaze the pan, stirring up any brown bits with a wooden spoon. Add the tomatoes, stock, bulgur, paprika, cumin, cinnamon, and coriander. Simmer, partially covered, until the bulgur is tender, about 20 minutes. The stew will have thickened at this point. If desired, add more water or stock to thin to desired consistency. Add the salt and black pepper and taste for seasoning. Stir in the chickpeas and cabbage and cook over medium-low heat until the cabbage is wilted, 10 to 12 minutes.

While the stew is simmering, arrange the eggplant slices in one layer on a rimmed baking sheet. Brush on both sides with olive oil and season with salt and pepper. Broil on the top rack of the oven until golden brown on both sides, turning once.

To serve, spoon the ragout over the eggplant. Sprinkle with feta and garnish with mint. Serve warm.

Breads, Pasta, Rice, Grains

Simple Suppers: Pasta with Bacon and Arugula

by Lynda Balslev10 Comments on Simple Suppers: Pasta with Bacon and Arugula

bacon arugula pasta tastefood

This recipe takes inspiration from the simplest yet tastiest Italian pasta dishes. Aglio e Olio is a humble Napoli dish consisting of pasta, olive oil, cheese, and dried red chili flakes, glistening with reserved pasta water. If you haven’t added pasta water to your kitchen toolbox, then it’s time you did. The cooking water is loaded with starch and salt, and is a wonderful way to loosen a sauce or moisten noodles. This nifty, no-cost by-product of the cooking process is best added in the last few minutes of preparing the dish.

Another ingredient in this dish with humble Italian roots is breadcrumbs. Pasta con la mollica is a southern Italian dish where breadcrumbs were considered part of the cucina povera, and considered the “poor man’s cheese.” It may sound redundant to add bread to pasta, but well-toasted breadcrumbs are a fabulous flavor carrier, and a resourceful way to use not-so-fresh bread. And like most dishes born of modest origins, it translates to a timeless and comforting dinner classic.

To this recipe, I add fresh arugula, simply wilted by the heat of the cooked pasta, and bacon, arguably another resourceful and economical food. After all, who can say no to bacon?

Spaghetti with Bacon and Arugula

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

8 ounces thick cut bacon, coarsely chopped
1/2 cup breadcrumbs or Panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1 cup finely grated Parmesan or Pecorino Romano cheese
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon dried red chili flakes, or more to taste
3 cups fresh arugula

  1. Heat a skillet over medium-high heat. Add the bacon and fry until the fat renders and the bacon is crisp, 6 to 8 minutes. With a slotted spoon, transfer the bacon to a plate lined with a paper towel.
  2. Pour off all but 1 tablespoon bacon fat from the skillet. Add the breadcrumbs and toast over medium heat until golden, about 30 seconds. Transfer to a bowl. Cool to room temperature and then stir in the 1/4 cup of the cheese, the salt, and black pepper and set aside.
  3. Bring a large pot of generously salted water to a rolling boil. Cook the pasta 1 minute less than the package instructions for al dente. Scoop out and reserve 1 cup cooking water and drain the pasta.
  4. Heat the oil in a large, deep skillet over medium heat. Add the garlic and chili flakes and sauté until aromatic, about 1 minute. Add the drained pasta, 1/2 cup of the reserved water and the remaining 1 cup cheese, stirring and tossing constantly to melt the cheese and evenly coat the pasta. (If the pasta is too sticky, add additional water to moisten.)
  5. Remove from the skillet from the heat and add the bacon, arugula, and half of the breadcrumb mixture. Stir to combine and slightly wilt the arugula. Serve immediately with the remaining breadcrumbs for sprinkling.
Autumn, Fall, Breads, Pasta, Rice, Grains, gluten-free, side dish, Vegetables and Salads, Vegetarian

Thanksgiving Sides: Wild Rice with Dried Fruit and Pecans

by Lynda Balslev8 Comments on Thanksgiving Sides: Wild Rice with Dried Fruit and Pecans

Rice Stuffing

~ Wild Rice with Dried Fruit and Pecans ~

This rice dish is a hearty and flavorful accompaniment to pork, poultry and game. It’s a great addition to the Thanksgiving table, where you might be tempted to call it a stuffing. Dried apricots, cranberries and pecans stud the rice, adding substance, sweetness and festive color. Whether you use it to stuff a bird or simply serve in a bowl as a side, this is a pretty autumn dish. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice with Dried Fruit and Pecans

Use all wild rice or a blend of rice. A blend of wild rice, brown rice and red rice is pictured. Serves 6.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans or walnuts
½ cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer until rice is just tender but still firm, about 45 minutes. Add the dried fruit and pecans. Cover and remove from heat. Let stand for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.

Breads, Pasta, Rice, Grains, gluten-free, holiday, salad, side dish, Thanksgiving, Vegetables and Salads, Vegetarian

Holiday Sides: Kale, Quinoa, Pomegranate Salad

by Lynda Balslev5 Comments on Holiday Sides: Kale, Quinoa, Pomegranate Salad

kale quinoa salad tastefood

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.

Breads, Pasta, Rice, Grains, Lamb, Main Course, Meat

Lamb Merguez Patties with Couscous Salad

by Lynda Balslev13 Comments on Lamb Merguez Patties with Couscous Salad

merguez tastefood

~ Moroccan Spiced Lamb Merguez Patties ~

Feeling spicy? When I crave a good dose of spice and fragrance I head to Asia, the Middle East or North Africa…in my dreams. In reality I head to my kitchen, where I fling open the spice cabinet and get cooking. I made these merguez patties recently when I was craving the heat and heady flavors of Morocco: harissa, garlic, coriander and mint. These feisty patties hit the spot – well, an airline ticket would have really hit the spot, but, hey, this was a pretty good stand in for a school night.

What really tipped these patties for me was the use of whole spices that I toasted and ground in my mortar. If you haven’t tried doing this, then you are missing a big component in the flavor department. It’s not as complicated as it sounds, and the results are well worth it. Whole spices are readily found in the spice section of your supermarket, gourmet and spice shops – even online. When you are ready to use the spice, toast the seeds  in a dry skillet over medium heat until fragrant, about 1 minute. Then transfer to a spice grinder or a mortar, and blitz or pound the spices until fine. The flavor is lightyears better than the pre-ground stuff.

Spicy Lamb Merguez with Couscous Tabbouleh
Makes 18 to 20 patties

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
2 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa paste
2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper

Toast the cumin, coriander and fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute. Grind to a fine powder in a mortar with pestle. Transfer the remaining merguez ingredients to a large bowl. Add the toasted spices and mix until combined without overworking the meat. Form in 2 to 3 inch patties. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator 30 minutes before grilling. Grill over direct high heat or pan-fry in olive oil over medium-high heat, turning once, until brown and cooked through, 8 to 10 minutes.  Serve with couscous salad (recipe below), pita bread, Greek yogurt, fresh mint and extra harissa if you’re feeling really spicy.

Couscous Salad
This is a great side dish to accompany the lamb or any grilled meat. Or crumble feat cheese over the salad for a light vegetarian meal.

1 1/2 cups couscous
1 1/4 cup water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 red bell pepper, finely diced
1/2 English cucumber, seeded, finely diced
1/2 small red onion, finely chopped
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 teaspoon ground cumin
1/4 teaspoon cayenne
Salt and freshly ground black pepper to taste

Place the couscous, water, lemon juice and olive oil in a large bowl. Let stand until liquid is absorbed and couscous is tender, about 20 minutes. Fluff with a fork. Add the remaining ingredients and stir to combine.

Breads, Pasta, Rice, Grains, Eggs, Main Course

Carbonara

by Lynda Balslev8 Comments on Carbonara

carbonara tastefood

~ Spaghetti Carbonara with Sweet Peas ~

If there is an Italian equivalent to the classic Jewish chicken soup, then I think it would be Pasta Carbonara. You can’t get more comforting than a deep bowl of noodles slicked with an egg-rich cheesy sauce redolent of bacon. The optional addition of sweet peas to carbonara is essential in my opinion. Peas add freshness and a sweet counterpoint to the salty bacon, while providing the vegetable component to call this a complete meal in a bowl. A sating and soothing meal at that – pasta carbonara for the belly and soul.

Spaghetti Carbonara with Sweet Peas

The heat from the pasta will help to cook the eggs when combining. Be sure to do this away from the direct stove heat to prevent the eggs from scrambling.

1 pound spaghetti or bucatini

1 tablespoon extra-virgin olive oil
6 ounces thick-cut bacon, cut in 1/2-inch pieces
2 large eggs
1 cup Pecorino Romano cheese, plus more for sprinkling
1 cup (or more if desired) frozen sweet peas, thawed
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add the bacon, stirring to separate the pieces, and cook until fat is rendered and bacon is golden brown, about 4 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel.
While the bacon is cooking, whisk the eggs and cheese in a bowl until smooth; set aside.
Drain off all but 2 tablespoons fat from the pan. Add the peas, garlic and red pepper flakes  and cook, stirring, until fragrant, about 1 minute. Add the pasta and stir to coat the noodles. Remove the pan from heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Return the bacon to the pan and stir once more. Serve immediately with extra cheese for sprinkling.

Appetizers, Breads, Pasta, Rice, Grains, Middle Eastern, salad, side dish, Vegetables and Salads, Vegetarian

Kale Tabbouleh Salad

by Lynda Balslev12 Comments on Kale Tabbouleh Salad

kale tabbouleh tastefood

Tabbouleh is a Middle Eastern bulgur salad redolent with lemon and garlic and chockablock full of fresh herbs. It’s a great summertime meal, when it’s too hot to cook. I like to serve it as a part of a mezze or small plates, accompanied by feta, olives, and hummus. This recipe adds kale to the mix, reducing the amounts of the traditional parsley and mint, and resulting in a healthy hearty and very addictive salad. 

Kale Tabbouleh
Serves 4 to 6

1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1 bunch curly green kale, tough ribs removed, torn small pieces
1/4 cup extra-virgin olive oil
3 green onions, white and green parts thinly sliced
1 red jalapeno or fresno chile pepper, finely chopped
1/2 small red onion, finely chopped
1/4 chopped fresh mint leaves
1/4 cup chopped Italian parsley leaves
2 garlic cloves, minced
2 teaspoons finely grated lemon zest
2 teaspoons ground cumin
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper

Combine the bulgur, water and lemon juice in a large bowl. Let stand until the liquid is absorbed and the bulgur is tender, about 20 minutes. Add the kale and olive oil and stir for about 1 minute to coat the kale with the oil and soften the leaves. Add the remaining ingredients and mix well. Taste for seasoning. Cover and refrigerate for 1 hour to let the flavors develop.

If you like this, you might enjoy these TasteFood recipes:
Asparagus Mimosa with Quinoa
Farro Pilaf
Greek Couscous Salad