Cracked wheat (also called bulgur wheat) is such a healthy grain, making a recipe like this is a jewel! It is a little different from traditional tabbouleh, and the radishes give it a wonderful crunch. The earthy, nutty grain blends nicely with the citrus. A perfect warm weather dish. I was really surprised at just how much I enjoyed this one. I hope you enjoy it, too.
- 1/4 teaspoon fine sea salt
- 1 cup cracked wheat/bulgur wheat
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 cup finely chopped parsley
- 2 spring onions – green and white parts minced
- 1/2 cup radishes – sliced very thinly
- Mix salt and 1 1/2 cups water in a saucepan and bring to a boil.
- Pour wheat in a heatproof bowl. (I like to use a glass bowl that I can see through.)
- Pour boiling water over wheat.
- Place a plate on top of the bowl of wheat, allowing the wheat to absorb all of the water. This will take about 30 minutes. (The clear glass makes knowing when the water is absorbed easy.)
- After all of the water has been absorbed, pour in lemon juice and olive oil. Stir in parsley, onions, and radishes. Blend it altogether, so that flavors are evenly dispersed.
- Enjoy this dish freshly made, or, cold from the fridge (as it is more traditionally served).
Not only is cracked wheat/bulgur wheat a good source of protein, iron, Vitamin E, and essential fatty acids, but it is a whole grain that is considered to be one of the best choices if you follow a diabetic diet. The addition of the radishes makes this dish even more healthful. (To read my post discussing the healthful benefits of radishes, click here.)
*This is another of the amazing recipes I discovered reading Alicia Silverstone’s The Kind Diet. Great recipes and information.