Tuesday, April 28, 2009

Salad with Bulgur, Red Onion and Brandy Soaked Raisins

This sounds like an odd combination, but it made a really enjoyable salad and we were sad there weren't any leftovers! It makes for a nice light yet filling lunch that will give you enough energy to keep going through the afternoon. The sweetness of the raisins combined with the chewy texture of the bulgur and saltiness of the olives is really nice. This recipe is enough to make a large salad for 4 people.

1 cup bulgur
1.75 cup vegetable broth
1/2 cup raisins
2 T brandy
1/2 T honey
1/4 cup hot water
small bag organic mixed greens
1/2 head chopped red leaf lettuce
1 small thinly diced red onion
1/4 cup green olives
feta cheese - just enough for sprinkling on top
your favorite dressing

Bring the broth to a boil. Add bulgur and turn off heat. Cover and let set for 10 minutes. Fluff with a fork.

Meanwhile, in a small frying pan, sautee the raisins with the water, honey and brandy to reconstitute them.

When bulgur and raisins are done cooking, toss all remaining ingredients together. Serve slightly warm if possible.

I think this recipe would also be great with goat cheese instead of feta. Next time I might also add slivered toasted almonds.

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