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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT! Ingredients:
1 1/2 cups bulgur wheat |
4 tablespoons extra virgin olive oil |
3 cups vegetable stock, boiling |
1/2 cup scallion, chopped |
3 garlic cloves, minced |
3 cups flat leaf parsley, chopped |
3/4 cup mint leaf, chopped |
4 tomatoes, diced |
1 seedless european cucumber, diced |
1/4 cup lemon juice |
salt & pepper, to taste |
Directions:
1. Mix bulgar wheat and 1 tbsp olive oil in a bowl.
2. Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
3. Drain well in a strainer.
4. Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
5. Add salt and pepper to taste, and refrigerate until ready to serve.
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