Bulgar Lentil Salad

I sometimes forget to use less common grain products, like bulgar wheat, and too often, when I do, I go with well-established applications, like tabouli. Although this is yet another cold salad, it doesn't resemble tabouli at all, so that's a relief to me. I've cooked out of the box ... yay!

I really like the nuttiness of the bulgar, but if you don't care for it, try this recipe with quinoa, barley, millet, or even brown rice. The vegetables can also be switched out for whatever is seasonal when you make it. This particular combination makes for a fun color palate.

We're eating this for lunch this week, but it could be dinner or a side dish. It would work very well for a picnic, now that the weather seems to be cooperating again!

Bulgar Lentil Salad
4 medium beets, cleaned and trimmed of ends
1 cup bulgar wheat
1/2 cup green lentils
2 2/3 cups homemade or low-sodium veggie stock
1/2 tsp. garlic powder
2 tsps. chopped dried onion
salt & pepper, to taste
1/2 lb. green beans, trimmed of ends and cut into 2" pieces
1/2 pint grape tomatoes
1/4 cup fresh dill, chopped
2 Tbsps lemon juice
2 Tbsps olive oil
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper (optional)

Preheat oven to 400F. Wrap each beet in foil and place on a cookie sheet. Bake for 40 minutes. Allow to cool. Peel the skins, and cut the beets into small cubes.

In a medium covered saucepan, combine the bulgar, lentils, veggie stock, garlic powder, chopped onion, salt & pepper, and bring to a boil. Lower heat and simmer, covered, for 15 minutes.

In a small covered saucepan fitted with a metal basket steamer, steam green beans for only 2-3 minutes, or until bright green, but still firm.

Combine the bulgar mixture, cooked green beans, tomatoes, dill, lemon juice, olive oil, cumin and cayenne in a large bowl, and toss. Season with salt and pepper, if needed. Serve topped with a handful of beet cubes.

Serves 4-6.