Ingredients
- 1 * 1 cup dry bulgar wheat (you can get it in the bulk foods section)
- 2 * 2 cups water
- 3 * 3 handfuls of kale, shredded
- 2 * 2 large carrots, peeled and chopped
- 1/2 * 1/2 white onion, diced
- 1/2 * 1/2 cup raisins
- 1/2 * 1/2 cup pine nuts (he just used raw)
- 1 * 1 whole orange, juiced (you'll only used the juice)
- 1 * 1 tablespoon of lemon juice
- 1 * 1 tablespoon of vinegar
- 2 * 2 tablespoons olive oil
- * Dash of cayenne pepper
- * Salt and pepper to taste
Preparation
Step 1
1. Start by putting the water and bulgar wheat in a medium stock pot and bringing it to a boil. Once the water is boiling, turn down to a simmer and wait between 6 and 8 minutes until done.
2. While you're waiting for it to boil, prepare your kale: Saute the kale in 1 tablespoon of the olive oil over medium-high heat. Add the vinegar and some pepper to the mix, and after about 5 minutes (when the kale has wilted a bit), take off heat and set aside.
3. The bulgar wheat is likely done cooking by now, so set aside in a large bowl (the one you'll eventually put everything in) and toss with another tablespoon of olive oil and the orange and lemon juices.
4. Add the diced onion, chopped carrots, raisins, pine nuts, and kale to the large bowl.
5. Toss everything together and add the cayenne pepper, salt, and pepper. Test by tasting.
6. Keep refrigerated. Stays good for 3 to 5 days.