Bulgar Wheat Salad
1-8.8 oz. bag bulgar wheat (Trader Joes), cooked according to directions on package
1- 12 oz. bag broccoli, steamed but still a little firm
1 -10 oz. bag presliced cremini mushrooms (Trader Joes)
5 oz. chopped kale
½ large onion, chopped small
1 jalapeno, chopped small
2 Tbsp. olive oil
½ c. roasted cashews or almonds
Asian inspired dressing:
¼ c. soy sauce
1 Tbsp. dark sesame seed oil
2 Tbsp. natural (unseasoned) rice wine vinegar
1 Tbsp. plus 1 ½ tsp. golden brown sugar
1 tsp. red chili flakes
2 large cloves garlic, minced
1 tsp. chili garlic sauce
In a large sauté pan. Heat the olive oil. Saute the onion and jalapeno until the onion is soft and translucent. Add the mushrooms and kale and cook until they are tender. Season with ½ tsp. salt and some ground pepper.
Mix above ingredients thoroughly.
In a large mixing bowl, combine the bulgar wheat, sautéed vegetables and roasted nuts. Toss with the dressing. Serve warm or at room temperature or cold.