KAMUT ® Khorasan Bulgur Wheat with Avanti Green Chimichurri

  • 2 cups KAMUT ® Khorasan Bulgur Wheat
  • 3 bay leaves (optional)
  • 1/2 teaspoon salt (optional)
  • 2 2/3 cups boiling water
  • 1 1/2 cups of radish (sliced or julienned)
  • 1/4 cup of scallions (thinly sliced)

Avanti Green Chimichurri:

  • 1 small shallot
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 cup water
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 bunches Italian parsley (tough stems removed)
  • 1 bunch cilantro
  • 1 or 2 medium serrano chiles
  • 2 teaspoons ginger

For Grain:

  1. In a 275° oven toast KAMUT ® Khorasan Bulgur on a sheet pan for 25 minutes. Stir twice. Put the KAMUT ® Khorasan Bulgur into a glass bowl with 3 bay leaves (optional) and 1/2 teaspoon of salt (optional) and cover with 2 2/3 cups of boiling water. Cover the bowl and let sit for 15 minutes.

For Chimichurri :

  1. Meanwhile, combine everything except the parsley and cilantro in the jar of a high-powered blender. Blend well and then add the greens by the handful until they are ground down to a fine pesto consistency. You may have to add a splash more water to thin it out to the perfect texture. Taste and adjust seasonings as you wish.
  2. When cool, combine KAMUT ® Khorasan Bulgur and chimichurri.
  3. Then stir in : 1 1/2 cups of radish, sliced or julienned; 1/4 cup of scallions, thinly sliced