icinglady1
06-13-2006, 11:36 PM
Light-tasting colorful bulgar salad with dried cranberries, walnuts, and fresh mint
Cruisin' for new recipe ideas with whole grains? Well, this nutty, high-fiber bulgur salad is sheer genius! it's so scrumptious and so healthy, even if you haven't used a pot in years, its worth Dustin off, man.
1 cup orange juice
1 cup bulgur
1/2 cup chopped dried cranberries
1/2 cup each..diced celery, and peeled, diced English cucumber
1/4 cup minced red onions
1/4 cup chopped walnuts, pecans, or natural almonds
1/3 cup chopped parsley (fresh)
2 tbsp chopped fresh mint leaves
1 tbsp olive oil
1 tbsp freshly squeezed lemon juice
1 teasp grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Combine orange juice and 1 cup water in a medium saucepan. Bring to aboil over high heat. Reduce heat to low and stir in bulgur. Simmer, covered, for 5 minutes. Remove from heat and let stand, covered until bulgur has absorbed all of the liquid, 15-20 minutes.
2. Meanwhile, place cranberries, celery, cucumber, red onions and nuts in a large bowl. Add cooked bulgur, parsley, mint, olive oil, lemon juice, lemon zest, salt and pepper. Mix well. Cover and refrigerate at least 2 hours before serving.
Makes 6 servings
Per serving
Calories 191, total fat 5.7g(sat 0.6g) protein 5g, carb 33g, fiber 5.6g, chol 0mg, sodium 112mg.
Cruisin' for new recipe ideas with whole grains? Well, this nutty, high-fiber bulgur salad is sheer genius! it's so scrumptious and so healthy, even if you haven't used a pot in years, its worth Dustin off, man.
1 cup orange juice
1 cup bulgur
1/2 cup chopped dried cranberries
1/2 cup each..diced celery, and peeled, diced English cucumber
1/4 cup minced red onions
1/4 cup chopped walnuts, pecans, or natural almonds
1/3 cup chopped parsley (fresh)
2 tbsp chopped fresh mint leaves
1 tbsp olive oil
1 tbsp freshly squeezed lemon juice
1 teasp grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Combine orange juice and 1 cup water in a medium saucepan. Bring to aboil over high heat. Reduce heat to low and stir in bulgur. Simmer, covered, for 5 minutes. Remove from heat and let stand, covered until bulgur has absorbed all of the liquid, 15-20 minutes.
2. Meanwhile, place cranberries, celery, cucumber, red onions and nuts in a large bowl. Add cooked bulgur, parsley, mint, olive oil, lemon juice, lemon zest, salt and pepper. Mix well. Cover and refrigerate at least 2 hours before serving.
Makes 6 servings
Per serving
Calories 191, total fat 5.7g(sat 0.6g) protein 5g, carb 33g, fiber 5.6g, chol 0mg, sodium 112mg.