Friday, June 4, 2010

Bulgur Salad

This past Sunday, some precious person made Bulgur Salad for our church picnic. 

I am sure most people had no idea what it was.  No offense to them.  I couldn’t have told you what the weird looking salad was three years ago either. 

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But five days ago when my granola eyes feasted upon that wholesome treat, it left me craving more. 

I made sure to place bulgur in my Farm Fresh order basket! 

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  • 2 cups  bulgur wheat
  • 2 teaspoons coarse salt
  • 3 cups boiling water
  • 4-6 tablespoons fresh lemon juice (to taste)
  • 1/4 cup olive oil
  • coarse salt and ground pepper
  • 2 tablespoons (or more) minced scallion
  • ¾ cup halved seedless grapes (or an apple, cranberries, dried apricots)
  • 1 cup crumbled feta cheese
  • you could also add peas, green and red peppers, etc.

In a bowl, combine bulgur, salt, and boiling water. 

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Cover; let stand until bulgur is tender, 30 minutes.  When finished, you will discover that the bulgur has soaked up all of your water.

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Combine apples and lemon juice together.  Add olive oil; season with coarse salt and ground pepper.  Combine scallions,  crumbled feta, and any other ingredients you have chosen to include.  Stir gently into bulgur. 

Serves 4-8.  (We had it as our main meal last night with some fresh homemade hummus and veggies.)

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