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today, a simple 4-ingredient bulgur wheat pine nut salad, served warm.
1/2 c bulgur wheat uncooked
1 cup cherry tomatoes
1/4 c pine nuts
olive oil for drizzling
salt & pepper
cook bulgur wheat according to directions, which for me is about a 3 to 1 ratio of water to bulgur in a small saucepan, bring to a boil, then turn heat to low and simmer with the top on the pan. Roast cherry tomatoes 15-20 minutes at 400 degrees f. Roast pine nuts at the same temperature, checking after a few minutes not to burn. Mine took about 10 minutes to get to the desired brown toasted color.
The best flavor here comes from really roasting the pine nuts, almost to the charred point but not yet. It gave a delicious depth of flavor to this simple dish.
to assemble, put bulgur in a bowl, stir through pine nuts and drizzle with olive oil and salt & pepper if you wish. top with roasted tomatoes and crumbled goat cheese.
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