6-8 servings
Ingredients
You should begin to soak the bulgar at least 3 hours before serving time so that it can marinate and chill.
1 C. (cup) of dry bulghar
1 1/2 C. boiling water
1 1/2 t (teaspoons) salt
1/4 C. fresh lemon juice
1 t of crushed garlic
1/2 C. chopped scallions
1/2 t dried mint
1/4 C. olive oil
Fresh black pepper
2 medium tomatoes, diced
1 packed C. of freshly chopped parsley
Method
1. Combine bulghar, boiling water and salt in a bowl. cover and let stand for 15-20 minutes, or until the bulghar is chewable.
2. Add lemon juice, garlic, oil and mint, and mix thoroughly. Refrigerate 2-3 hours.
3. Just before serving add vegetables and mix gently.
4. Taste and correct seasonings.
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