Here's a take-off on tabbouleh, a Middle Eastern salad made with bulgur, a lemony dressing, and lots of parsley. We've used mint instead, and added steamed asparagus and green peas.
1 1/4 cups bulgur
3 1/2 cups boiling water
3 tablespoons fresh lemon juice
1 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound asparagus spears, cut into 2-inch lengths
1 cup frozen peas, thawed
1/4 cup chopped fresh mint
2 scallions, thinly sliced
1 In a large heatproof bowl, combine the bulgur and boiling water. Let stand until the bulgur has softened, about 30 minutes. Drain the bulgur and squeeze it dry.
2 In a large bowl, whisk together the lemon juice, oil, salt, and pepper. Add the drained bulgur and fluff with a fork.
3 In a vegetable steamer, cook the asparagus until tender, about 4 minutes. Add the asparagus and peas to the bulgur along with the mint and scallions, and toss to combine. Serve at room temperature or chilled. Makes 6 servings
good source of: fiber, folate
Bulgur (wheat kernels that have been steamed and then crushed) is "cooked" by soaking it in hot or boiling water to soften it. Instead of trying to calculate exactly how much water will be absorbed by the bulgur (the amount required can vary with the age and storage of the bulgur), use a little more water than the bulgur will need. Once the bulgur has softened, drain off any excess liquid and squeeze the bulgur as dry as possible. One of the main reasons for that (in addition to keeping the bulgur from tasting waterlogged) is to allow the bulgur to absorb any flavored liquidsuch as lemon juice, vinegar, or broththat's being used in the recipe.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.