AuthorHungry PandaCategoryVegDifficultyBeginnerINGREDIENTS
1 cup uncooked course bulgur wheat (equals 3 cups cooked)
4 firm Roma tomatoes, very finely chopped
1 cucumber, very finely chopped (remove skin if you prefer)
4 sticks parsley, part of the stems removed, washed and well-dried, very finely chopped
12 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 sticks spring onions, white and green parts, finely chopped
pinch salt
3 tbsp lime juice (lemon juice, if you prefer)
3 tbsp extra virgin olive oil
handful romaine lettuce leaves to serve, optional
½ red onion (optional)
HOW TO MAKE
1
Put 1 cup of course bulgar wheat into your rice cooker inner bowl, add 1.5 cups of water
(measured in the rice cooker measuring cup).
2
Select QUICK COOK, REGULAR, or LONG GRAIN function of your rice cooker then press START. Set
aside to cool.
3
Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.
4
Place the chopped vegetables, herbs and spring onions in a mixing bowl.
5
Add the bulgur and season with salt. Mix gently.
6
Add the the lime juice and olive oil and mix again.
7
Taste and adjust the seasoning if needed.
Ingredients
INGREDIENTS
1 cup uncooked course bulgur wheat (equals 3 cups cooked)
4 firm Roma tomatoes, very finely chopped
1 cucumber, very finely chopped (remove skin if you prefer)
4 sticks parsley, part of the stems removed, washed and well-dried, very finely chopped
12 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 sticks spring onions, white and green parts, finely chopped
pinch salt
3 tbsp lime juice (lemon juice, if you prefer)
3 tbsp extra virgin olive oil
handful romaine lettuce leaves to serve, optional
½ red onion (optional)