- 2 cups veggie stock
We generally make this with the Better than Bullion mix - 1 cup bulgur wheat
- 1+3 teaspoons olive oil
- 1 cup minced red onion
- 1 pinch sugar
- 1 cucumber, seeded and diced into 1/4-inch cubes
- 1 large avocado, halved, pitted, peeled and diced
- 1 cup chopped mint
- 3/4 cup golden raisins
- 1/2 cup chopped roasted almonds
- 1 tablespoon lemon zest
- 1/3 cup lemon juice (Meyer if you’ve got ’em)
- Salt and pepper
In a small sauce pot, bring stock to a boil. Add bulgur and simmer until water is absorbed, about 8 minutes. Put in large bowl and fluff with fork. In same pot over medium-high heat, heat 1 teaspoon of the oil. Add onions and sugar; cook until fragrant and glossy, about 2 minutes. Add to bulgur. Add all the remaining ingredients, including the 3 teaspoons of oil, to the bowl and toss gently to combine. Season to taste.
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