With restaurant food becoming unpredictably available or not, a new trend has become popular in making our own to-go food. Whether you’re heading off to the park for a picnic, going hiking or jumping on a plane, it’s a great time to start thinking about making your own meals that travel well. Bulgur wheat is a whole grain, full of fiber and B vitamins, that adds nicely to so many dishes for that added nutrition you’ve been looking for.
Here are 2 great recipes to start you off…
Precook the bulgur by pouring 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, 10-15 minutes. Drain and let cool.
1-1/2 cups #3 coarse bulgur wheat Amazon
1/3 cup extra-virgin olive oil
2 English cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 small red onion, thinly sliced
1/2 cup halved pitted Kalamata olives
4 ounces herb-marinated feta cheese, crumbled
1/4 cup torn fresh mint
1/4 cup roughly chopped Italian parsley
The dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar, and a pinch each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion, and olives; season with salt and pepper.. Let sit 20 minutes.
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
Pinch of sugar
When you’re ready to eat or pack for travel, combine the dressing, bulgur, mint, parsley and vegetables. Season with salt and pepper, toss and top with feta.