How to Make a Bulgur Chard Mash-up (RECIPE)
January 2, 2013 § 2 Comments
I can’t believe that I’m about to reference the movie Pitch Perfect while discussing cooking, but here goes. Last night, I watched this perfectly “popcorn for the brain” flick. The movie’s main character, Beca, likes to make electronic music, and she takes her penchant for mash-ups to a college acapella group that she’s somehow strong-armed into joining. She takes a bass line from one song, a melody from another, lyrics from another and puts them together in surprising but harmonious ways.
As I was figuring out what to do with the container of bulgur wheat that I accidentally cooked (rather than soaked) two days ago, the large bag of chard in my fridge, and not much else in the way of dinner ingredients, this idea of mash-ups came back to me.
So I did it to the bulgur and the chard.
I took the idea of Indian flavor pastes and made a simple one out of minced cipollini onions and garlic, a generous squirt of tomato paste, cumin, cayenne and salt. I added collard greens, which I learned to slice into thin ribbons and saute in olive oil from a South American recipe, maintaining their fresh green flavor rather than cooking them to a pulp as you often see. I stirred in the cooked bulgur like I might when making fried rice (or rather, when my husband does, as that’s his specialty). And then I topped the whole lovely mess with toasted walnuts, which I got from a vegan cooking website.
And it was a heck of a lot tastier than I expected. A pleasant surprise for a Wednesday night dinner. Happy new year!
BULGUR CHARD MASH-UP
Yields: 2 servings