Last weekend during our “heat wave” (it got to like 92 folks!, actually I jest, when you live in the land of no central AC, 92 is just barely tolerable) I made bulgar wheat for that chard-feta-beet salad. This is what I did with that leftover bulgar and the two extra zucchinis and a few spare mushrooms. Sometimes I get in the habit of always cooking by recipes and then I break from the mold and feel super proud of myself when it turns out really good. This was one of those times. I’m sure it is a highly flexible recipe since I basically made it up as I went along. It kept nicely in the fridge all week too – great for packed lunches.
Zucchini Mushroom Bulgar Salad
- olive oil (probably about 1-2 T)
- 2 zucchini, diced
- 10 mushrooms, diced
- 4-5 green onions, sliced
- 1 garlic clove, smooshed
- 1/4-1/2 t dried oregano
- 1/4-1/2 c slivered almonds, chopped
- big handful parsley, finely chopped
- 1 to 1 1/2 cups cooked bulgar
Heat the olive oil in a nice big pan (I actually used a 12″ skillet) and saute the zucchini and mushrooms until just barely tender. Add the garlic and green onions and stir until fragrant, then add the oregano, salt and pepper. Add the chopped almonds and give everything a good stir. Remember to taste as you go along. Turn off the heat, add the bulgar and toss everything together. Transfer the mixture to a bowl and add in the chopped parsley. Taste and adjust seasonings if needed. Serve or stash in the fridge to use for lunches throughout the week.