Orange, pine nuts, and raisins bulgur salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fine bulgur; see * Note |
| 1½ | cup | Hot water |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Orange juice |
| 1 | tablespoon | Grated orange rind |
| 3 | mediums | Oranges |
| ⅓ | cup | Olive oil |
| 4 | Scallions; chopped | |
| ⅓ | cup | Chopped fresh mint leaves |
| ⅓ | cup | Chopped fresh parsley leaves |
| ⅓ | cup | Pine nuts; toasted |
| ⅓ | cup | Raisins |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
* Note: Available in most supermarkets or in natural food shops.
In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork. With a serrated knife cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients.
Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving. This recipe yields 6 to 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe adapted from Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8792 broadcast 01-06-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
08-07-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.