This
recipe is similar to tabbouleh, but with cranberries instead of tomatoes. Even though similar, it has a quite
different taste, and much as I love tabbouleh, I think I prefer this--delicious!! Really easy, too. (By the way, I ended up making a huge batch of green enchilada sauce with the green tomatoes--enough to last all winter. I still have a lot of tomatoes left, but they are ripening nicely, left in a brown paper grocery sack. Let me know if you'd like me to post the sauce recipe.)
Bulgur
with Dried Cranberries
adapted from Cooking Light, November 2009
about 6-7 servings
1
cup coarse-ground bulgur
half
of an English cucumber, cut in 1/4" dice
1 c. dried cranberries or dried cherries
3 scallions, thinly sliced (about 1/3 cup)
1 cup finely chopped
parsley
1 t. grated lemon rind
1/3 c. fresh lemon juice
ca. 3 T. olive oil [original recipe called for 1/3
c., but this amount was fine—I measured 1/3 cup of lemon juice into a glass
measuring cup, and then filled to 1/2 c. with oil, which is a little less than
3 T. olive oil]
salt and pepper to taste
Put bulgur in a large
bowl. Cover with 2 cups boiling
water. Cover the bowl and let
stand 30 minutes. If not all liquid is absorbed, drain off any that's not.
Fluff with a fork. Add remaining
ingredients and toss to combine.
Stats for a 1 cup serving,
if using 1/3 c. olive oil:
Calories: 197
Fat 9.6
Fiber 4.7 g
Calc 27 mg
