Red Bulgur Salad

Red Bulgur Salad

Ingredients:

• 1 cup red bulgur

• 2 cups chicken or vegetable broth or water

• 1 can beans, drained and rinsed (cannellini, garbanzo, kidney, or black)

• 1/4 cup thinly sliced or chopped red onion

• 1 cup small diced tomatoes

• 1 cup small diced English cucumber

• 1/4 cup extra virgin olive oil

• juice and zest of 1 lemon

• 2 tbsp chopped fresh parsley

• 2 green onions, thinly sliced

• 1 tsp salt

• 1/2 tsp cumin

• 1/4 tsp pepper

1. In a saucepan, bring the broth or water to a boil. Pour in the bulgur, remove from heat, and let sit for 10 to 15 minutes, or until all the liquid has been absorbed. Cooking time depends on whether you are using fine, medium or coarse cut bulgur. The package should give you directions based on your precise cut.

2. In a pourable container (with a spout) add olive oil, lemon juice and zest, salt, cumin and pepper. Whisk to combine. Taste and adjust seasonings as necessary.

3. Add beans, tomatoes, cucumber, red onion, parsley and white parts of the green onions to a large bowl. Stir to combine.

4. Fluff bulgur with a fork and add to the vegetables. Drizzle the dressing over the bulgur and vegetables and incorporate.

5. Garnish with green onions and serve warm. Or chill for 1 hour before serving.

Yields: 4 to 6 servings

Notes&Tips:

• Bulgur is made from cracked whole grain wheat berries that are partially cooked and then dried. It is a mildly nutty, chewy, textural blank canvas for any and all seasonings, dressings, and accompaniments.

• Bulgur, much like rice and pasta, is versatile. The popular Middle Eastern salad, tabouli (or tabbouleh) uses bulgur. In addition to using bulgur in salads, it can also be used in soups, stews, and pilaf. It can also be used as a filling for burgers, meatballs and kebabs.

• Since bulgur is quick cooking, it is ideal for the busy home cook to "whip" a dish up for her/his family.