This past weekend, the heat raged on. Hitting our tenth consecutive day above 90 degrees, I knew the nightly dinner routine would NOT include turning on the oven.
Before I made the switch to a vegetarian diet, we would visit PF Changs every couple of months when I got a craving for their Shrimp with Candied Walnuts entree. What I loved the most about the meal was the delicious combination of the walnuts together with the cool taste of cantaloupe, all mixed together with a savory sauce. That idea came to mind this weekend as I looked for a way to combine that taste … in a delicious and good-for-you vegetarian recipe.
Bulgur is a wheat based cereal grain; you can find it in the bulk foods at your local grocery store. It’s easy to work with and makes a hearty meal when combined with other ingredients. One bite and we were hooked – this won’t be a recipe just for the days over 90.
- 3/4 cup orange juice, fresh squeezed if possible
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 cup bulgur
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt to taste
- ground pepper to taste
- 4 scallions, white and green parts, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 2 cups cubed fresh cantaloupe
- 1/2 cup chopped walnuts
- In a medium saucepan over medium heat, bring the orange juice, lemon juice and water to a simmer. Remove from heat and let cool for 5 minutes. Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed the liquid and feels dry, about 30 minutes. Stir occasionally.
- In a large bowl, whisk together the oil, vinegar, salt and pepper. add the scallions, parsley, mint, stirring well to combine.
- Add the bulgur and stir well to combine. Let stand 10 minutes to allow the flavors to blend.
- Add the cantaloupe and walnuts and toss gently to coat. Season with additional salt and pepper to taste.
- Serve at room temperature. Or for a variation, chill for a minimum of 2 hours to serve cold.
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