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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is one of Ina Garten's recipes. I make it more in the summer when I can grow my own mint, tomatoes and cucumbers. It's so fresh tasting! The original recipe called for scallions instead of red onion. A great dish for leftover chicken. Ingredients:
1 1/2 cups boiling water |
1 cup bulgar wheat |
1/4 cup fresh lemon juice (2 lemons) |
1/4 cup olive oil |
kosher salt |
2 cups cooked chicken, cut into small pieces |
black pepper |
1/2 cup very finely chopped red onion |
1 cup chopped fresh mint leaves (2 bunches) |
1 cup chopped fresh flat leaf parsley |
1 hothouse cucumber, unpeeled, halved lengthwise and medium diced |
2 cups halved cherry tomatoes |
Directions:
1. In a heat proof bowl, pur the boiling water over the bulgur wheat. Add the lemon jice, 1/4 cup of olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
2. After the hour has passed add the chicken to the bulgur, add the onions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper. Season to taste and serve immediately or cover and refrigerate. The flavor improves as it sits.
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