A friend nicknamed her third child 'Pot Plant' because she reportedly just puts her down and she grows.
Burghul - or bulgar to some - is the low maintenance, grain-equivalent of that easy, third child.
Unlike trendy quinoa - which is like an indulged first-born that demands constant attention and effort invested - easy-going and super versatile burghul just gets on with it.
To use this go-far grain as the base of a salad - a far better idea right now than leaf-based salad which quickly wilt in the heat - simple pour over salted, tap water to cover well and allow it to stand for an hour or two till absorbed.
Hey presto....your burghul is now ready to be all dressed up any way your choose.
You'll recognize this simply wonderful Mexican Burghul Salad as a dish we regularly offer for sale. Technically, the recipe should remain our closely guarded secret, but it's just too good not to share.
Make it Mexican courtesy of Meatland.
2 1/2 cups burghul grains (I like the coarse granulation best)
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
4 spring onions, finely sliced OR 1/2 red onion
1 red pepper, finely diced
1 yellow pepper, finely diced
1/2 cup chopped parsley
Pour salted water over burghul grains - cover well with approximately 2 cm extra margin - and set aside to absorb for approximately 1 1/2 hours.
Whisk dressing ingredients together till well mixed and check seasoning.
Check water is fully absorbed - press out extra in a sieve if absolutely necessary but you shouldn't have to unless you added too much - and then add vegetables, beans and herbs to grains.
Toss through dressing to coat well and refrigerate till ready to serve.
Quinoa could replace burghul if you prefer, but this would have to be cooked and can't just be soaked.
You could simplify the dressing even further, by simply adding cumin, ground coriander and silan to 2/3 cup ready-made French dressing. Apple cider vinegar or white wine vinegar can replace red wine vinegar.