Bulgur Salad with Orange, Currants, and Pine Nuts

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* Exported from MasterCook *

 

Bulgur Salad with Orange, Currants, and Pine Nuts

 

Recipe By :Ruta Nonacs, New Haven, Connecticut

Serving Size : 6 Preparation Time :0:30

Categories : Grains Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup bulgur

1 cup water

1/4 cup lemon juice

1/3 cup olive oil

2 navel oranges

1/2 cup red onion -- chopped

1/4 cup fresh mint -- chopped

1/4 cup fresh parsley -- chopped

6 tablespoons pine nuts -- toasted lightly

1/4 cup dried currants

 

In a large bowl stir together bulgur, water, lemon juice, and oil. 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 stir well. Let salad stand, covered, at room temperature 30 minutes

before serving.

 

Description:

" " This bulgur salad is light and refreshing " "

Source:

" Gourmet Magazine, March, 1995 "

Start to Finish Time:

" 1:00 "

 

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Per Serving (excluding unknown items): 283 Calories; 17g Fat (50.3% calories

from fat); 6g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3

Fat.

 

NOTES : " Packaged tabbouleh mixes, available at most supermarkets, are a good

source for the fine bulgur called for in the following recipe; don't use the

accompanying seasoning pouch if one is included. Bulgur-wheat berries that have

been steamed, dried, and then cracked- is also found in natural food stores. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0