Ellie Krieger’s Warm Bulgur Salad with Grapes and Feta

3 Feb

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Even though I enjoy cooking, life is busy and sometimes, I just want a big (healthy!) plate of food in front me me without having to work too hard for it.

I’ve talked about grain-based salads before, but I always come back to them because they are an everything-in-one meal. More on them later…

Last week, I went to a book talk for Ellie Krieger’s latest cookbook, Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less. Krieger, who is very much a pragmatist, focuses on quick meals that can be prepared from chopping to eating in less than 30 minutes. During the recipe development process for the book, she even purposefully cut the onion slowly to be sure that the recipes would be within her time limit.

In the book, instead of listing “1 onion, chopped” in the ingredient list, she lists “1 onion,” and then later in the methods section, she gives directions to chop the onion. Things get prepared in the little pockets of time during the course of the recipes because that is how most people cook.

Krieger is a nutrition educator at heart, and that is what drives her personally and professionally. She sees a recipe as the perfect nutrition education tool. People want food that tastes good, and tasty food is a powerful motivator. Recipes can also bridge cultural gaps because everyone eats, and often times many cultures have similar foods prepared only slightly different (i.e. we all have some kind of taco-like dish…). Furthermore, recipes can create self-efficacy, or confidence in people when they try the recipe, they feel they can do it and they share it with friends.

It’s true! Sometimes, I am afraid to try a new recipe because it looks intimidating on the surface or I fear the new. Once I try it, though, I often like it, and then I share it with all of YOU.

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Besides being full of ideas and knowledge, Krieger is so down-to-earth and personable, and she truly loves food.

After the way she described this Warm Bulgur Salad with Grapes and Feta at the book talk, I knew I had to make it right away. The warm grain delicately wilts the spinach, and the burst of sweet grapes complement the slightly melted and salty feta cheese. What a lovely, simple salad.

Bulgur is a quick-cooking whole wheat that is often the basis for a Middle Eastern tabbouleh salad. Did you know that bulgur has twice the fiber of brown rice?! We reap different benefits and flavor profiles from different grains, so keep mixing it up! But as I always say, if you want to use another grain that you have on-hand, go for it.

Note that you can buy pre-washed spinach for this recipe. I used to think that I needed to do most of the work in the kitchen from scratch (which is I nice ideal), but sometimes “healthy shortcuts” like pre-washed greens, quick-cooking whole grains, and frozen fruits and vegetables, can make the difference between preparing dinner at home versus ordering in.

Krieger says, combining grain and vegetable in this dish does double duty as a side that pairs well with simply grilled or roasted meat or poultry. Or tossed with some walnuts, this would be a great vegetarian entree.

I know what I’m eating for lunch the next few days!

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Warm Bulgur Salad with Grapes and Feta

recipe adapted from Ellie Krieger’s Weeknight Wonders

makes 6 servings

1 cup quick-cooking or fine bulgur wheat

2 cups lightly packed baby spinach leaves

1 shallot (or 1/4 large red onion)

a few sprigs of fennel fronds or dill fronds (I used fresh fennel fronds and dried dill)

1 cup seedless red grapes

3 ounces feta cheese

2 tablespoons olive oil

1/2 large lemon

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Cook the bulgur according to the directions on the package.

While the bulgur is cooking, chop the spinach, finely dice the shallot, and chop the fennel fronds. Place them into a large bowl. Cut the grapes into quarters, and crumble the feta cheese.

When the bulgur is done, fluff it with a fork, then add it to the bowl with the spinach and herbs. Toss well until combined, then let sit until the spinach is slightly wilted and the grain is no longer steaming, about 3 minutes. Add the oil, lemon juice, and the salt and pepper and toss until well coated. Add the grapes and feta and toss to combine.

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One Response to “Ellie Krieger’s Warm Bulgur Salad with Grapes and Feta”

Trackbacks/Pingbacks

  1. Ellie Krieger’s Korean Beef and Broccoli Stir-Fry | Figsinmybelly - February 19, 2014

    […] me get out of my rut in the kitchen. So far I made her pork tenderloin with fennel and grapes, warm bulgur salad with feta and grapes, simple meatballs marinara with spaghetti, a variation of her tuna and white bean salad, and her […]

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