Cracked Wheat & Corn With Thai Basil, Citrus & Chiles

• 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.

cracked wheat, water, ruby red grapefruit juice, zest from, olive oil, red onion, scallions, garlic, corn, oregano, serrano pepper, thai basil, handful of cilantro leaves, salt

Taken from food52.com/recipes/5638-cracked-wheat-corn-with-thai-basil-citrus-chiles (may not work)