Bulgur Salad topcook.tomathouse.com
Preparation:In a saucepan over medium heat, toast 2 cups bulgur in 1–2 tablespoons each butter and olive oil until golden and crackling. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is completely tender, about 20 minutes. Slice a seedless cucumber and toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup finely chopped dill, and a small handful of halved pitted black olives. Serve the cucumber salad over the bulgur. Ingredients:
Nutritional value per serving: Calories 386, Total Fat 17g, Saturated Fat 5g, Protein 9g, Carbohydrates 55g, Fiber 13g, Cholesterol 15mg, Sodium 229mg, Sugars 1g. |