You can probably tell by the title of this post that my body was craving something healthy — now that I’ve entered a new decade, I can’t handle all that birthday pizza, beer, and  the heavy chicken tikka masala like I used to. I looked around the kitchen and found a bit of barley and bulgur wheat. Both are nutrient-rich and good for soups and salad. But could you put them together and make them into something that actually tasted good? Ummmmm sure, that’s challenge worthy.

The salad (before I extracted the onions)

The salad (before I extracted the onions)

The recipe: I usually use barley in soups and bulgur wheat to make tabbouleh salad. I wanted to try something a bit different. This Orange-Dijon Bulgur Wheat Salad recipe sounded delicious and different.

Quick recap: I had to cook the barley twice as long as the bulgur wheat. I also doubled the dressing (and used honey mustard instead of dijon + sugar). I also added some raisins, cooked scallions, and roasted almonds (because nuts make everything better). I didn’t have edamame so I used peas.

The verdict: Holy red onion! Those things are potent – so much so that I decided to fish them out of my otherwise deliciously refreshing salad. They usually don’t bother me this much, so maybe I bought a bad onion? I’ll be using sauteed or sweet onions next time!

The neglected onions :(

The neglected onions 😦