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Cran-Orange Bulgur Salad
While many jokes have been made about this funny sounding grain, bulgur, or cracked wheat, is nothing to joke about. It has a hearty flavor and great consistency that make it wonderful for salads, especially this simple one. This salad is also very low fat, can be made in advance, and is easy to prepare.
4 cups water
2 cups bulgur
1 1/2 cups dried cranberries
1 cup chopped toasted pecans
Juice and zest of one medium orange
1/4 cup minced flat leaf parsley
2 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
Bring the water to a boil in a large heavy saucepan. Add the bulgur, reduce the heat, cover, and simmer for 40 minutes, or until the water has been absorbed. The bulgur should be tender, but not soft and mushy. Cool to room temperature. Add the remaining ingredients and toss well to combine. Transfer to a serving bowl and serve immediately at room temperature, or chill for up to 12 hours before serving. Serve chilled or return to room temperature before serving.
Makes 8 servings
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes
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