Saturday, December 11, 2010

Mediterranean Bulgur & Veggy Salad

Bulgur wheat can usually be found near rice in the supermarket. It's quick and easy to cook and for me, it doesn't have the sticky texture that tends to get stuck in my stoma.

1/2 cup uncooked bulgur wheat
1/2 cup chicken broth
1/2 teaspoon salt
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon minced garlic
salt & black pepper to taste
1 tablespoon chopped fresh basil, or 1 teaspoon dried

1 small cucumber, peeled, seeded and chopped
2 plum tomatoes, seeded and chopped
3 tablespoons minced red onion
3 scallions, chopped

In a small saucepan, bring the bulgur and chicken broth to a boil over high heat. Remove from heat, cover, and let stand for one hour or until all the liquid is absorbed. While the bulgur is standing, prepare the veggies.

In a medium bowl, whisk together the vinegar, olive oil, mustard, garlic, salt & pepper, and basil until emulsified (well combined and slightly thickened). Add the bulgur and veggies to the bowl and toss to coat the ingredients with dressing.

Serve at room temperature, or refrigerate until 15 minutes before serving time. Remove from refrigerator and let stand 15 minutes. Stir before serving.

4 servings

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