Thursday April 14 Grains Class. Extra Special Stuff

Take about a dozen grape tomatoes and cut in half.  Toss with a tablespoon of olive oil and one of balsamic vinegar and season with fresh ground black pepper.  As an option you can sprinkle a bit of organic evaporated cane juice on them when you place them cut side up on a baking sheet and bake in 400 degree oven for about 15 minutes.  Meanwhile, in a small pressure cooker, heat 3 tablespoons olive oil and cook a half an onion in medium dice, a couple of jalapenos that have been seeded and roughly chopped, and a couple of cloves of garlic.  When the onion is translucent, add one cup bulgar wheat.  Toast a minute and then add 1 ¾ cup stock.  Bring to a boil and put the pressure lid on, bring to pressure and cook for 12 minutes.  Remove from heat and allow the pressure to reduce naturally.  Take a half an onion and slice into thin slices.  Cook in skillet in 3 tablespoons olive oil until browned.  Sprinkle lightly with a ¼ teaspoon cinnamon.  Squeeze a half a lemon over the onions and allow juice to evaporate.  Remove from heat.  When pressure releases, remove lid and place 6 oz. of fresh spinach into pan, replace lid and allow spinach to wilt for 5 minutes.  Stir the spinach in well.  Fluff the bulgar and place on serving tray, place the tomatoes on top, then top with the browned onions.   Add some cilantro or parsley with some sliced scallions as a garnish and this dish is spectacular.  I had a bottle of Musto on hand so I added a couple tablespoons of it to the onions along with the lemon juice.  It added an extra bit of sweetness that was spectacular.  All that were here for the class loved it.  I also made some really nice Quinoa and a delicious chicken curry to serve over it.  Yummmm.