| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1995 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Coarse bulgur* |
| 2 3/4 | c | Water |
| 1 | ts | Salt |
| 1 | tb | Extra-virgin olive oil |
| 2 | c | Fresh corn; (cut from 4 to 6 |
| ; ears) | ||
| 1 | pt | Vine-ripened cherry tomatoes; halved |
| 3/4 | c | Chopped scallions |
| 3 | tb | Red-wine vinegar; or to taste |
INSTRUCTIONS
*Coarse bulgur is available at natural foods stores and many supermarkets. In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool. In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Salad may be made 6 hours ahead and chilled, uncovered. Serve salad at room temperature. Serves 8. Gourmet July 1995 Converted by MC_Buster. Per serving: 409 Calories (kcal); 17g Total Fat; (33% calories from fat); 11g Protein; 64g Carbohydrate; 0mg Cholesterol; 2209mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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