Last week we got a fresh stock of Turkish groceries from tulumba.com, a specialty online store for products from Turkey. One of our favorites is bulgur, which is essentially like cracked wheat except that it is parboiled before use. It is a low glycemic index, high fiber, protein-rich grain of much higher nutritious value than rice or couscous. We like to substitute it for rice as a side dish with our main meal.
- 1 cup bulgur
- 1 small onion, finely chopped or crushed in a food processor
- 2 medium tomatoes, finely chopped or crushed
- 1 tbsp extra virgin olive oil
- 1 – 2 cups warm water
- 2 medium tilapia fillet, cut into halves
- 1 cup plain bread crumbs
- 1/4 cup extra virgin olive oil
- Salad greens, strawberries, blueberries, cucumbers, green onions
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
Saute onions with tomatoes in olive oil in a small saucepan over low-medium heat until soft. Add bulgur, mix well and add enough warm water to cover the bulgur inside the pan and bring to a boil. Lower heat, cover and cook for about 5-10 minutes. When completely cooked, bulgur should be soft and fluffy.
Cover tilapia fillets with bread crumbs and pan fry in remaining olive oil until crispy brown on the outside and soft inside.
Make a salad with greens, strawberries, blueberries, cucumbers and green onions. Add walnuts. Our regular dressing is a mix of freshly squeezed lemon juice and olive oil.
Serve with steamed asparagus.