Cross cultural bulgur wheat (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bulgur wheat |
| 4 | cups | Water |
| 2 | tablespoons | Sesame oil |
| 4 | tablespoons | Vegetable oil |
| 1 | teaspoon | Minced ginger |
| ½ | teaspoon | Minced garlic |
| Grated zest of 1 lemon | ||
| 2 | tablespoons | Lemon juice |
| Salt and crushed red pepper | ||
| 1 | cup | Chopped mint |
| 1 | cup | Chopped cilantro |
| ¼ | cup | Scallions |
| ½ | cup | Chopped jicama, or canned water chestnuts |
| Watercress and boston lettuce leaves | ||
Directions
Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes.
Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper. Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions.
Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6670 Posted to MC-Recipe Digest V1 #609 by 4paws@... (Shermeyer-Gail) on May 12, 1997