Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Bulgar Tabouli
Famous Authors (View All Authors)
Beansandgrains - Bulgar Tabouli Post by :edwinc Category :Learning Kitchen Author :Unknown Date :November 2011 Read :785

Click below to download : Beansandgrains - Bulgar Tabouli (Format : PDF)

Beansandgrains - Bulgar Tabouli

1 scallion (green onion) -- chopped
2 medium tomatoes -- chopped
1 cup uncooked bulgar wheat
3 Tbsp. olive oil
1/2 tsp. dried mint leaves
1 bunch parsley -- chopped fine
salt and pepper to taste
1 cup chopped lettuce (optional)
lemon juice to taste (optionl)


Soak bulgar wheat in water for at least 20 minutes or until double in amount. Drain and put in salad bowl. Add chopped scallion and tomato. Dress with olive oil. Add seasonings and mix well. Serve at room temperature or chilled slightly.

Note:
Do not omit mint leaves. They are essential for seasoning. Chopped lettuce may be added at last moment before serving.

For a roasted nut flavor you can brown wheat in 2 tablespoons oil in skillet before soaking.
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Butter Bean Soup Beansandgrains - Butter Bean Soup

Beansandgrains - Butter Bean Soup
1/4 cup oil 1 large onion chopped 2 carrots diced 2 celery stalks diced l lb. cubed beef 2 beef boullion cubes 6-8 cups water 3 (16 ounce) cans great northern beans 1 (6 ounce) can tomato paste 1 full bunch of cilantro, chopped Saute' onions, carrots, celery in oil, add beef and fry til beef is really browned, about 5 minutes. Add water, and boullion, and bring to a boil, skimming off froth. Add beans and tomato paste. Simmer til piping hot, turn off heat, and add cilantro.
PREVIOUS BOOKS

Beansandgrains - Bulgar Tabbouleh By Mimi Hiller Beansandgrains - Bulgar Tabbouleh By Mimi Hiller

Beansandgrains - Bulgar Tabbouleh By Mimi Hiller
1 c. uncooked bulgar 2 cups boiling water 1/4 to 1/2 c. olive oil 1/4 to 1/2 c. fresh squeezed lemon juice 1 t. salt 1/4 to 1/2 t. pepper 1/2 to 1-1/2 cups chopped fresh parsley 2 t. to 1/4 c. chopped fresh mint 1/4 to 1/2 c. green onions and tops, chopped 1 to 3 tomatoes, diced 1 t. balsamic vinegar 2 T. green or black olives, chopped 1/4 to 1/2 c.celery diced 4 oz. feta cheese, crumbled 1 med. cucumber, peeled, seeds removed, diced 4 hearts of palm, sliced into 1/4" disks Instructions:Pour boiling water over bulgar in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT