 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch. Bulgur-wheat berries that have been steamed, dried, and then cracked- is also found in natural food stores. Ingredients:
1 large shallot, chopped fine |
1/2 teaspoon salt |
1 tablespoon tarragon white-wine vinegar |
1/2 cup bulgur |
3/4 cup water |
2 teaspoons chopped fresh tarragon leaves |
1 tablespoon olive oil |
1/4 cup walnuts, toasted lightly and chopped |
Directions:
1. In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
2. In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
|
|