BULGUR WITH PEAS AND MINT
(I used rye berries instead of bulgur for something new since the store didn't have any bulgur available!)
Serves 4
This fresh-flavored side dish makes a flavorful complement to simple pan-seared lamb chops.
Ingredients
1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1 small clove garlic, finely chopped
2 cups lightly packed mint leaves (from about 1 bunch), chopped
1 cup lightly packed parsley leaves, chopped
1 cup fresh or frozen and thawed peas
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
1 1/2 cups boiling water
1 small clove garlic, finely chopped
2 cups lightly packed mint leaves (from about 1 bunch), chopped
1 cup lightly packed parsley leaves, chopped
1 cup fresh or frozen and thawed peas
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
Method
In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.
Cooked rye berries!
Add garlic, parsley, peas, zest, juice, oil and salt and toss until combined. Serve cold or at room temperature.
Nutrition
Per serving (about 8oz/232g-wt.): 210 calories (40 from fat), 4.5g total fat, .5g saturated fat, 0mg cholesterol, 370mg sodium, 37g total carbohydrate (12g dietary fiber, 2g sugar), 8g protein
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