Tonight's dinner was pre-seasoned chicken thighs from HEB and a Bulgur, Arugula and Cannellini salad, courtesy of my FAVORITE cookbook, Veganomicon: The Ultimate Vegan Cookbook.
Recipe:
1 c. bulgur
2 c. cremini mushrooms, thinly sliced
1 – 2 c. arugula leaves
1 can cannellini (white) beans, drained & rinsed
1 red onion, finely diced
Dressing:
1/4 c. olive oil
1/4 c. red wine vinegar
1/8 c. balsamic vinegar
2 garlic cloves, minced
1 tsp. paprika
1/2 tsp. dried oregano
salt and pepper
1/4 c. olive oil
1/4 c. red wine vinegar
1/8 c. balsamic vinegar
2 garlic cloves, minced
1 tsp. paprika
1/2 tsp. dried oregano
salt and pepper
Boil 1 1/2 cups of water and pour over bulgur in small pot, cover and let it sit for 30 minutes.
Mix & whisk dressing ingredients. Add beans, onion, & mushrooms to marinate.Toss the bulgur into the the marinated ingredients. Add the arugula leaves and mix.
Chill the salad or serve it at room temperature. The longer the salad rests the more the flavors will be incorporated.
I have to say that this dish is DELICIOUS. Very flavorful and filling and an excellent meatless option. I did not care for the arugula leaves in the mix, but the bulgur mix could stand on its own as a dish. Definitely will be making this for my family again!!
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