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Post by :ehome
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2712
Click below to download : Beansandgrains - Bulgar - Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette (Format : PDF)
Beansandgrains - Bulgar - Mexican Bulgar Salad With Citrus-jalapeno Vinaigrette
1 cup uncooked bulgar or cracked wheat1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeno peppers
3 tablespoons minced fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeno peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime wedges, optional
Combine the bulgar and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Add zucchini and next 4 ingredients (zucchini through beans); stir gently.
Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgar mixture; toss gently. Serve salad at room temperapure or chilled. Garnish with lime wedges, if desired.
1 1/2 cups: 371 cal, 11.4 g fat, 17.6g pro, 55.1g carb, 17 mg chol, 413mg sod.
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L cup fine bulgar wheat 3 cups finely chopped fresh parsley 1/4 cup chopped fresh mint 1 cup chopped green onions 4 med. tomatoes diced 1 cup fresh lemon juice salt and pepper Romaine lettuce leaves Combine all but Romaine lettuce, and let sit for about an hour--on a tray, spread romaine lettuce leaves, top with a generous portion of taboulleh, and each guest is to take a leaf, roll up with the taboulleh, and eat it.
Beansandgrains - Bulgar - Taboulleh Salad
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Serves: 6 Cooking time: 15 minutes 500g very young broadbeans boiling, salted water flour for coating olive oil for frying lemon wedges for serving Wash broadbeans well. Remove tops and tails, pulling off the strings as they are removed. Drop broadbeans into boiling salted water, and boil rapidly for 5 minutes.Remove and drain well. Leave until dry. Roll broadbeans in flour to coat. Heat enough oil in a frying pan to coat base and shallow fry broadbeans over medium-high heat until golden brown, turning to brown evenly. Serve hot with the lemon wedges for squeezing onto broadbeans.
Beansandgrains - Broad Beans Fried
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