This easy and light summer supper is a great way to get family members to try (and enjoy) new foods, such as bulgur and raw kale. Soaking the bulgur in milk overnight both adds to the grain's wonderful rich flavor and keeps this dish completely no-cook. And even better, this simple recipe can have you ready for dinner in less time than it would take to pick up a pizza. Asian pear is a large, super crisp, sweet, and refreshing variety of pear--if you have difficulty finding it, you can definitely substitute your favorite pear or apple variety.
1 cup uncooked bulgur
1 1/2 cups 1% low-fat milk
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
4 cups thinly sliced stemmed Lacinato kale
1 cup shredded skinless, boneless rotisserie chicken breast
Prepare Presoaked Bulgur: Combine uncooked bulgur and 1% low-fat milk in a bowl. Cover and refrigerate overnight. Fluff grains.
Prepare Topping: Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add kale, chicken, pear, and cheese; toss. Stir in presoaked bulgur. Divide bulgur mixture evenly among 4 bowls; sprinkle evenly with seeds.
This was an easy summer dinner and a great way to get my husband to eat both bulgur and raw kale, both of which he typically shuns. Soaking the bulgur overnight gave it a great flavor. The cheese also makes everything taste good. I omitted the Asian pear because I couldn't find any, but the dish was still awesome.