Bulgar Salad with Carmelized Onion and Zucchini

I found this recipe in the Chicago Tribune. I had never had bulgar before and since I love zucchini, I thought this would be a great recipe to try a new ingredient. According to Wikipedia, bulgar is a form of wheat that is very high in fiber, vitamins and minerals.

Bulgar Salad with Carmelized Onion and Zucchini

Ingredients
3 cups chicken broth
1 1/2 cups bulgar
1 teaspoon salt
2 Tablespoons olive oil
1 sweet onion, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
4 green onions, diced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground tumeric (optional) (I omitted)
1/4 cup fresh parsley, chopped (I omitted)
1-2 Tablespoons lemon juice

Directions
Combine broth, bulgar and 1/2 teaspoon salt into saucepan; heat to a boil over medium heat. Reduce to low heat; simmer, covered, until bulgar is tender (about 10-12 minutes). Set aside.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook, stirring often, until browned, about 7 minutes. Stir in zucchini and squash. Cook, stirring often, until tender and golden, about 6 minutes. Stir in green onions, garlic, cumin, paprika, tumeric, 1/2 tsp salt and pepper to taste. Cook 1 minute.

Stir bulgar into zucchini mixutre. Add parsley and lemon juice to taste. Heat through and enjoy!


Amanda's Analysis:
Another recipe I made while John was gone, so no Jibba-Jabba. I thought this salad was pretty good, and would make a nice side dish. The bulgar has a fairly strong wheat-y taste, but the addition of spices and zucchini helps balance it out. It was a little dry, so next time I might use more broth. This recipe is also very healthy. The Tribune published nutrition info, and this recipe yields 6 servings with each serving having 182 calories, 5 grams protein and 7 grams of fiber. I give my first taste of bulgar 5 spoons.