Broccoli mushroom bulgur salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt optional |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Celery seed |
| 1 | teaspoon | Onion powder OR |
| 2 | teaspoons | Onion flakes |
| ⅓ | cup | Cider or wine vinegar |
| ¾ | cup | Water |
| 1 | cup | Bulgur (cracked wheat) |
| 1 | Head broccoli cut into | |
| Florets | ||
| 1 | pounds | Mushroom thin sliced |
| 2 | tablespoons | Shredded/finely chopped |
| Green onion tops | ||
Directions
In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling. Pour over bulgur and allow to steep for 45-60 minutes. Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight. Serve cold, sprinkled with green onion tops for garnish.