Author Notes
In a constant battle to prove healthful isn't bland or boring, we often turn to the sultry song of thai basil. In the summer here in Austin, TX, Simmons Family Farm explodes with the most beautiful, purple-stemmed beauties, thanks in part to the owner's daughter-in-law Maew, who just happens to be very experienced growing the stuff and, Thai. Sauteed sweet corn, thin-sliced chiles & three types of citrus turn healthy cracked wheat into a refreshing and tasty summer side or salad. - dishaliciousAustin —dishaliciousAustin
Test Kitchen Notes
This is a great use of a healthy and underused grain. I loved that the directions advised me to wait until the oil was "smiling" to add the onions and scallions. This passed the taste test in my house, and was vetted not only by adults, but three teenagers. I think the only thing I would do differently next time is to use half the amount of the bulgur and keep the other amounts the same. The delicious flavors of the corn and citrus would be even more prominent and the serving size would remain fine. The recipe says it serves 4, but I think it could feed 8 as written, particularly if served as a side dish. Would definitely make this again. - healthierkitchen —The Editors
Ingredients
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2 cups
cracked wheat (bulgur wheat)
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3 cups
water seasoned with 1 tablespoon salt
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1/4 cup
ruby red grapefruit juice (fresh squeezed, if possible)
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zest from one lime & one lemon plus a squeeze of juice
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2 tablespoons
olive oil
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1/4
red onion, small dice
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4-6
scallions, sliced thin (4-6)
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2
cloves garlic, sliced
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1 cup
fresh corn off the cob (2-3 ears)
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1 pinch
good dried Mexican oregano (please don't use the cheap stuff, unless you want it tasting like day old pizza sauce)
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1
serrano pepper, sliced paper thin
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1 bunch
thai basil, picked and chopped
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handful of cilantro leaves
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salt & pepper
Directions
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Bring water to a boil and add cracked wheat. Stir to combine, turn off the heat and cover with a tight fitting lid for 15 minutes or until water is absorbed and wheat is tender but not mushy. Fluff with a fork and fold in grapefruit juice, zests, and a squeeze of juice from the lemon and lime. Place on a plate and let cool.
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Warm olive oil over medium heat until smiling and add red onions and scallions. Season with salt & pepper and sautee for 2 minutes until they smell nice, add garlic and sautee for another minute. Add corn and Mexican oregano, season with salt & pepper, and cook until corn is bright and juicy, about 4 minutes.
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Add chiles to the pan and stir to combine. Immediately transfer corn mixture to a large bowl, add the cooked cracked wheat, thai basil, cilantro and toss to combine. If needed, season with more salt, pepper or another splash of olive oil. Garnish with more fresh thai basil and enjoy warm or at room temp.
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