Roasted Green Bean Salad with Bulgar Wheat

Most green bean salad recipes call for blanching the beans; this recipe roasts them.  Either way, cooked green beans absorb dressings and other flavors while raw ones don’t.   While this recipe uses bulgar wheat, it is not primarily a grain salad but a vegetable one.  You can substitute quinoa for the bulgar.

Preheat the oven to 425.

Trim the stems from 1/2 lb. of green beans and cut them in halves or thirds.  Toss with 1 T. olive oil, salt, and pepper.  Arrange in a single layer on a large baking sheet and roast in the oven.  Stir the beans once or twice so they cook evenly.  When they begin to brown, add 2 minced cloves of garlic and cook another 2-3 minutes.

Meanwhile, pour boiling water to cover over 1 C. bulgar wheat, then cover it and let steam for 20 minutes.  Drain any excess water.

Mix 2 T. red wine vinegar, 2 T. stoneground mustard, and 2 T. olive oil.  Toss half of it with the green beans and reserve the rest.

Wash 4-6 C. arugula leaves, spin dry and toss with the green beans.  Sprinkle the bulgar over the salad and toss it, a little at a time until you have a nice balance of the three ingredients.  Add more dressing to taste.

Crumble 1/2 C. feta cheese over the salad.


CLICK HERE FOR MEMBER NEWS

Adapting Agriculture to Climate Change is Everyone’s Problem

For decades, any time the media discussed farming and climate change, agriculture was addressed as a culprit to be blamed for its contribution. This put farmers dealing with the daily realities of a changing climate on the defensive. Instead of … Continue reading

An Update: LNU Fire Relief Fundraiser

Alicia here, to announce that you, our CSA members, raised a total of $10,640 for our olive oil producer and beekeeper, who experienced much loss and damage to their supplies and properties as a result of the LNU Complex Fire … Continue reading

Please Excuse our appearance while we remodel

I guess it’s been a while since I have updated the template for the newsletter on the email program I use; they informed me yesterday — for the first time that I am aware of — that I could no … Continue reading