Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bulgur Salad
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 386 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 229 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 13 grams
- Protein
- 9 grams
- Sugar
- 1 grams
Directions
- Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup
