"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bulgar Salad Recipe

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This recipe for Bulgar Salad, by , is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catheryn Brue
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Bulgar wheat, water, feta, red onion, green peas, lemon, olive oil, seasonings

Directions:
Directions:
Pour 2 cups boiling water over 1 cup bulgar. Let sit for a couple of hours. Squeeze out moisture.

Add:
4 oz. feta cheese, crumbled
˝ red onion minced
10 oz. green peas, thawed
Juice of one lemon
2 Tbls olive oil
Salt, pepper, thyme to taste

(Note: add the peas shortly before serving because they lose color if put in too early.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I first encountered this dish at an office potluck. It was appealing and tasty and, as a dish to pass, has much to commend it. Nutritious, inexpensive and colorful, I have yet to find anything quite as easy.

Bulgar is man's oldest recorded use of wheat. It is made from cooked whole wheat kernels that are dried and cracked into small pieces. Bulgur has the same nutritive value as whole wheat.

Caveat: If you are cooking for one, it doesn’t store well after the lemon juice and peas are added.

 

 

 

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