Post by Amani on Oct 10, 2009 20:14:42 GMT -5
Bulgur, Onion, and Parsley Salad
From "Everyday Food" magazine, September 2009
* 1 cup coarse bulgur
* 2 cups hot water
* 2 teaspoons olive oil
* 1 medium onion, thinly sliced
* 1 teaspoon ground cumin
* Coarse salt and ground pepper
* 3 tablespoons fresh lemon juice
* 1/2 cup toasted almonds, chopped
* 1/2 cup chopped fresh parsley
* 1 garlic clove, minced
1. Soak 1 cup coarse bulgur in 2 cups hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high. Add 1 medium onion, thinly sliced, and 1 teaspoon ground cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, 3 tablespoons fresh lemon juice 1/2 cup toasted almonds chopped, 1/2 cup chopped fresh parsley and 1 garlic clove minced; season with salt and pepper.
Serves 4.
From "Everyday Food" magazine, September 2009
* 1 cup coarse bulgur
* 2 cups hot water
* 2 teaspoons olive oil
* 1 medium onion, thinly sliced
* 1 teaspoon ground cumin
* Coarse salt and ground pepper
* 3 tablespoons fresh lemon juice
* 1/2 cup toasted almonds, chopped
* 1/2 cup chopped fresh parsley
* 1 garlic clove, minced
1. Soak 1 cup coarse bulgur in 2 cups hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high. Add 1 medium onion, thinly sliced, and 1 teaspoon ground cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, 3 tablespoons fresh lemon juice 1/2 cup toasted almonds chopped, 1/2 cup chopped fresh parsley and 1 garlic clove minced; season with salt and pepper.
Serves 4.