Orange, pinenuts, and raisins bulgur salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fine bulgur (available in most supermarkets or in natural food shops) |
| 1½ | cup | Hot water |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Orange juice |
| 1 | tablespoon | Grated orange rind |
| 3 | mediums | Oranges |
| ⅓ | cup | Olive oil |
| 4 | Scallions; chopped | |
| ⅓ | cup | Chopped fresh mint leaves |
| ⅓ | cup | Chopped fresh parsley leaves |
| ⅓ | cup | Pinenuts; toasted |
| ⅓ | cup | Raisins |
| Salt and pepper; to taste | ||
Directions
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@... on Sep 18, 1997
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