Sunday, May 27, 2007

Bulgur Wheat Salad

I had this at a lunch party a few weeks ago, and the recipe comes from the classic Silver Palate Cookbook. Good to take to summer barbecues or to have on hand for a weekday lunch. Make half the amount for 4 people.

4 cups water
2 cups bulgur wheat
1 cup chopped pecans
1 cup dried currants
4 Tblsp. chopped parsley
1 Tblsp. olive oil
grated zest of one orange
salt and pepper, to taste

Cook bulgur in water, bringing to a boil, then simmer, covered, for 35 to 40 minutes, until water is absorbed and wheat is tender. Transfer to a bowl and refrigerate. When cool, add pecans, currants, parsley, olive oil orange zest, salt and pepper. Add a dash of orange juice for extra flavor. Mix well and serve at room temperature or chilled. Serves 8.