Gingered bulgur salad with grapes

Yield: 4 servings

Measure 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 \N Garlic cloves
2 teaspoons Grated; peeled fresh
\N \N ; gingerroot
¼ cup Fresh lemon juice
¼ cup Olive oil

* 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@...


Recipe by: Sara Moulton

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