Bulgur And Broccoli Salad Recipe
Ingredients
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Cracked wheat | 3/4 Cup (16 tbs), uncooked | |
| Broccoli | 2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), finley chopped | |
| 1/4 cup finely chopped purple onion | ||
| Walnuts | 3 Tablespoon, chopped | |
| 1 tablespoon low-sodium soy sauce | ||
| Sugar | 1/2 Teaspoon | |
| 1/2 teaspoon grated lemon rind | ||
| Ground pepper | 1/8 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Water | 1 Tablespoon | |
| Vegetable oil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
Directions
Combine boiling water and bulgur in a large bowl; stir.
Let stand 30 minutes or until bulgur is tender and liquid is absorbed.
Fluff with a fork; set aside.
Arrange broccoli in a vegetable steamer over boiling water.
Cover and steam 3 minutes or until crisp-tender.
Add broccoli, carrot, and onion to bulgur mixture; stir well.
Place a nonstick skillet over medium-high heat until hot.
Add walnuts; cook for 3 minutes, stirring constantly.
Add soy sauce, stirring constantly until sauce is absorbed.
Remove from skillet; set aside.
Combine sugar and next 6 ingredients; stir well with a whisk.
Add to bulgur mixture; toss well.
Top with soy walnuts.
Let stand 30 minutes or until bulgur is tender and liquid is absorbed.
Fluff with a fork; set aside.
Arrange broccoli in a vegetable steamer over boiling water.
Cover and steam 3 minutes or until crisp-tender.
Add broccoli, carrot, and onion to bulgur mixture; stir well.
Place a nonstick skillet over medium-high heat until hot.
Add walnuts; cook for 3 minutes, stirring constantly.
Add soy sauce, stirring constantly until sauce is absorbed.
Remove from skillet; set aside.
Combine sugar and next 6 ingredients; stir well with a whisk.
Add to bulgur mixture; toss well.
Top with soy walnuts.
Chef
