YOUR RECIPE FOR STEAM COOKING
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Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley
Steaming
For this recipe you will be using the Steam Mode mode (Combi Steaming).
Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad.
Ingredients
¾ - cup bulgur
1 - 2” wedge red or white onion, finely minced
1 - cup cherry or grape tomatoes cut into quarters
2 - small cucumbers, cut into small chunks
1 - cup flat-leaf parsley leaves, coarsely chopped
½ - cup pitted Kalamata olives
1 - cup canned garbanzo beans, rinsed (optional)
½ - tsp dried dill
½ - cup evoo
4 - tbsps white balsamic vinegar
¼ - cup crumbled Feta cheese
Preparation
Preheat the Steam Oven in the Steam Mode (Combi Steaming).
Place the bulgur in the solid pan and add just enough water to barely cover the grains.
Steam for 15 minutes and check for doneness. If there is a little residual liquid it will be absorbed while the bulgur is standing at room temperature. If there is a lot of residual liquid then strain the bulgur in a fine mesh strainer.
Combine the onion and tomatoes in a small glass or stainless steel bowl.
Combine the oil and vinegar to make a dressing; season with sea salt & freshly ground black pepper and sprinkle a little over the tomato onion mixture; set the tomatoes aside to marinate while you prepare the remaining ingredients.
Combine the remaining ingredients in a medium sized bowl. Fluff the cooked bulgur with a fork and add to the bowl; stirring gently to combine; stir in the tomatoes and toss gently with the remaining dressing. For added flavor crumble some Feta cheese into the salad before serving.
Larissa Taboryski
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
Larissa Taboryski
Ingredients
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Preparation
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6
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