Bulgur Wheat Salad: Difference between revisions
From Recipes
Jump to navigationJump to search
New page: {{RecipeSummary |PrepTime= |CookTime= |Source=Rochelle Gloege |Rating=Yummy |Yield= }} === Ingredients === * 1/2 c fine-grain bulgur wheat * 1/2 t coarse salt * 3/4 c boiling water * 2 T l... |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=30 min | ||
|CookTime= | |CookTime=40 min + chilling | ||
|Source=Rochelle Gloege | |Source=Rochelle Gloege | ||
|Rating=Yummy | |Rating=Yummy | ||
|Yield= | |Yield=6-8 servings | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
Latest revision as of 19:37, 14 July 2012
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 40 min + chilling |
| Source | Rochelle Gloege |
| Yield / serves | 6-8 servings |
| Rating | Yummy |
Ingredients
- 1/2 c fine-grain bulgur wheat
- 1/2 t coarse salt
- 3/4 c boiling water
- 2 T lemon juice
- 1 T olive oil
- ground pepper
- 3/4 c halved seedless grapes
- 1/2 c toasted chopped walnuts
- 1/2 c crumbled feta
Preparation
In a medium bowl, combine bulgur wheat, salt, and boiling water. Cover; let stand until wheat is tender, about 30 minutes. Chill.
In a large bowl, whisk together lemon juice and olive oil; season with coarse salt and ground pepper. Add grapes, walnuts, and feta. Add bulgur and toss.
