Naz Butcher, my friend from Mandeville, has shared several of her good recipes with me.
I made Naz’s Chopped Salad last week and thoroughly enjoyed having it ready and in the refrigerator. If you want something different and delicious, have it on your salad plate tonight.
The recipe calls for brown bulgur wheat, also known as cracked wheat.
Bulgur wheat is made from precooked wheat berries and you reconstitute it with boiling water.
Once hydrated, the kernels puff up. Drain, and it’s ready to add to the salad. There’s no cooking involved.
For the salad, the bulgur is combined with summer vegetables, feta, parsley and mint tossed with a lemony olive oil and garlic dressing.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.