Cracked Wheat & Corn With Thai Basil, Citrus & Chil

Name: Cracked Wheat & Corn With Thai Basil, Citrus & Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cracked wheat (bulgur wheat); 3 cups water seasoned with 1 tablespoon salt; 1/4 cup ruby red grapefruit juice (fresh squeezed, if possible); zest from one lime & one lemon plus a squeeze of juice; 2 tablespoons olive oil; 1/4 red onion, small dice; 4-6 scallions, sliced thin (4-6); 2 cloves garlic, sliced; 1 cup fresh corn off the cob (2-3 ears); 1 pinch good dried Mexican oregano (please don't use the cheap stuff, unless you want it tasting like day old pizza sauce); 1 serrano pepper, sliced paper thin; 1 bunch thai basil, picked and chopped; handful of cilantro leaves; salt & pepper

Servings: persons

2 cups cracked wheat (bulgur wheat)
3 cups water seasoned with 1 tablespoon salt
1/4 cup ruby red grapefruit juice (fresh squeezed, if possible)
zest from one lime & one lemon plus a squeeze of juice
2 tablespoons olive oil
1/4 red onion, small dice
4-6 scallions, sliced thin (4-6)
2 cloves garlic, sliced
1 cup fresh corn off the cob (2-3 ears)
1 pinch good dried Mexican oregano (please don't use the cheap stuff, unless you want it tasting like day old pizza sauce)
1 serrano pepper, sliced paper thin
1 bunch thai basil, picked and chopped
handful of cilantro leaves
salt & pepper

1
Bring water to a boil and add cracked wheat. Stir to combine, turn off the heat and cover with a tight fitting lid for 15 minutes or until water is absorbed and wheat is tender but not mushy. Fluff with a fork and fold in grapefruit juice, zests, and a squeeze of juice from the lemon and lime. Place on a plate and let cool.
2
Warm olive oil over medium heat until smiling and add red onions and scallions. Season with salt & pepper and sautee for 2 minutes until they smell nice, add garlic and sautee for another minute. Add corn and Mexican oregano, season with salt & pepper, and cook until corn is bright and juicy, about 4 minutes.
3
Add chiles to the pan and stir to combine. Immediately transfer corn mixture to a large bowl, add the cooked cracked wheat, thai basil, cilantro and toss to combine. If needed, season with more salt, pepper or another splash of olive oil. Garnish with more fresh thai basil and enjoy warm or at room temp.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cracked wheat (bulgur wheat), 3 cups water seasoned with 1 tablespoon salt, 1/4 cup ruby red grapefruit juice (fresh squeezed, if possible), zest from one lime & one lemon plus a squeeze of juice, and more.

Yes, Cracked Wheat & Corn With Thai Basil, Citrus & Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cracked Wheat & Corn With Thai Basil, Citrus & Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions