Crunchy Bulgur Bowl
This crunchy, creamy bowl makes soaked bulgur feel way more exciting than it has any right to be. With kale, chicken, Asian pear, lemon, Dijon, and Manchego, it brings crisp, tangy, savory energy without turning dinner into a project.
EQUIPMENT (PAID LINKS)
- Large serving bowl
- Tongs or large spoon
- Serving bowls
Ingredients
- 1 cup uncooked bulgur
- 1 1/2 cups 1% milk
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups kale chopped
- 1 cup cooked chicken shredded
- 1/2 cup Asian pear chopped
- 2 ounces Manchego cheese divided
Instructions
- Soak the Bulgur: Add the uncooked bulgur to a large mixing bowl. Pour in the 1% milk, stir so the bulgur is evenly moistened, then cover tightly with plastic wrap and refrigerate overnight, or about 8 to 12 hours, until softened.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper for about 30 seconds, until smooth and blended.
- Build the Base: Place the chopped kale in a large serving bowl. Pour the dressing over the kale so it starts to coat the leaves.
- Add the Main Ingredients: Add the shredded chicken and chopped Asian pear to the bowl. Cut most of the Manchego into small pieces, reserving a little to shave over the top later, then add the cut cheese to the bowl.
- Add the Bulgur: Add all of the soaked bulgur to the bowl. It should be softened and ready to mix after chilling overnight.
- Toss the Bowl: Toss everything together with tongs or a large spoon for 1 to 2 minutes, until the kale, bulgur, chicken, pear, and cheese are evenly combined and coated in the dressing.
- Finish and Serve: Divide the mixture among serving bowls. Shave the reserved Manchego over the top and serve right away.