This curry dish has very interesting and bright flavors. It works well as a side dish, but is hearty enough to be the main attraction. CAUTION: Do not eat this cold. Curry is very tricky, if curry dishes are not cooked properly they can make you very sick. (I know, I tried this cold...once...not good) Left-overs are great, just heat them up :)
Curried Bulgar Wheat with Grapes
1 Cup Bulgar Wheat
1 tbsp Vegetable Oil**
1 Tbsp Curry Powder
1 Clove Garlic, minced
Salt and Pepper
1/4 cup fresh lime juice
1 tbsp olive oil **
1 cup halved red seedless grapes
1/2 cup chopped mint
1/3 cup shelled pistachio nuts
In a medium sauce pan heat 1 tbsp oil on medium-high. Add curry powder and cook for 30 seconds until fragrant. Add garlic and Bulgar wheat and stir for 30 more seconds. Add 2 cups of water, 1 tsp salt and 1/4 tsp pepper, cover, reduce heat to low and cook for 20 min.
Fluff cooked Bulgar with a fork. Transfer to a bowl and add lime juice, olive oil, grapes, mint and pistachios. Season with more salt and pepper to taste.
**You may ask why you need to use two types of oil in this recipe. Many people do not know that different oils have different smoke points and are best used at different temperatures. Some are fine when they are heated but others, referred to as finishing oils, have a very low smoke point and can be hazardous to your health rather than healthy if they are overheated. Olive oil is one of these. For more information on oils and how to use them check out:
http://chefdanielangerer.typepad.com/chef_daniel_angerers_blog/2010/05/cooking-versus-finishing-which-oil-do-you-use.html
For a list of oils and their smoke points:
http://whatscookingamerica.net/Information/CookingOilTypes.htm
No comments:
Post a Comment