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CATEGORY CUISINE TAG YIELD
July 1995 1 Servings

INGREDIENTS

1 1/2 c Coarse bulgur*
2 3/4 c Water
1 t Salt
1 T 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 T 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.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1924
Calories From Fat: 33
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 3070.1mg
Potassium: 2201.6mg
Carbohydrates: 449.1g
Fiber: 53.7g
Sugar: 33.9g
Protein: 32.2g


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