Bulgur and Peaches

I just never know what I'm going to find on refrigerator cleaning day.  The last time I emptied out my refrigerator, I found a bag of bulgur wheat in the very back corner of the frig.  Without a doubt - a leftover ingredient from a batch of vegetarian chili that I had made last winter.

I love the bulgur in my chili recipe so I figured it was worth giving it a chance as a stand alone side dish.  I found this recipe in my cooking light magazine.





Bulgur with Peaches and Mint
2 cups water
1 cup uncooked bulgur
2 Tablespoons champagne vinegar
2 Tablespoons olive oil
2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup diced peaches
2 1/2 ounces toasted hazelnuts
1/4 fresh mint leaves








Bring 2 cups of water and bulgur to a boil in a small saucepan.

Cover, reduce heat to low and cook 12 minutes.

 







Drain, rinse with cold water and drain again.







Combine vinegar and next 4 ingredients in a bowl.  

Stir in bulgur, peaches, slivered almonds and mint.

As it turns out, bulgur doesn't have a lot of flavor in its own.  It absorbs and takes on the flavors of the vinaigrette.  It has a nice texture to it and it really did fill me up.  I quite enjoyed my little dish of bulgur and it probably would have been even better with dried cranberries in place of the peaches. It was a nice change of pace from our usual side dishes.

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Ciao!