| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fine bulgur (available in most supermarkets or in natural food shops) |
| 1 1/2 |
c |
Hot water |
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Orange juice |
| 1 |
tb |
Grated orange rind |
| 3 |
md |
Oranges |
| 1/3 |
c |
Olive oil |
| 4 |
|
Scallions; chopped |
| 1/3 |
c |
Chopped fresh mint leaves |
| 1/3 |
c |
Chopped fresh parsley leaves |
| 1/3 |
c |
Pinenuts; toasted |
| 1/3 |
c |
Raisins |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Source: TVFN, Cooking Live #CL8792 (january 1997)
In a large bowl combine bulgur, water, lemon juice, and orange juice and
rind. Tightly cover with plastic wrap and let mixture stand, at room
temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with
a fork. With a serrated knife cut away peel and pith from oranges. Cut
sections free from membranes and add to bulgur with remaining ingredients.
Season salad with salt and pepper, stirring well. Let salad stand, covered,
for 30 minutes before serving. Yield: 6-8 servings
Posted to JEWISH-FOOD digest V97 #252 by jchavelh@notes.cc.bellcore.com on
Sep 18, 1997
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”