Gingered bulgur salad with grapes
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Bulgur; see * Note |
1½ | teaspoon | Salt |
1⅓ | cup | Boiling-hot water |
1 | cup | Seedless green grapes |
⅔ | cup | Fresh cilantro leaves -; (packed) |
2 | Garlic cloves | |
2 | teaspoons | Grated; peeled fresh |
; gingerroot | ||
¼ | cup | Fresh lemon juice |
¼ | cup | Olive oil |
Directions
* Note: Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch.
In a bowl stir together bulgur and salt. Stir in water and let stand, covered, 30 minutes. While bulgur is standing, slice grapes and chop cilantro. Mince garlic. In a small bowl combine grapes, cilantro, garlic, gingerroot, lemon juice, and oil. Fluff bulgur with a fork and stir in grape mixture. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9152) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-18-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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