Dressing 3/4 cup fine Bulgur 1-2 Tbsp. Dried Mint (you can substitute a couple sprigs of chopped fresh mint) 2 Lemons juiced 2-4 Tbsp Extra Virgin Olive Oil (you can skip the oil or decrease the amount, but it might be on the drier side) Pinch of red pepper flakes Plenty of salt Mix everything in a bowl and let the bulgur absorb all the ingredients, at this point if you taste it the flavor should be intense, if it isn't add more lemon and salt. Because once it gets added to the veggies it will mellow out. The consistency should be like wet beach sand.
2 Bundles of curly parsley (chopped fine) 1 Bunch of green onions about 6 (chopped fine) 1 large or 2 small tomatoes (small diced) 1 red bell pepper (small diced) Cucumber (peeled and diced) English or persian cucumbers recommended, if you can't find these you can use a regular cucumber and scrape the seeds out. About 1 cup small chopped.
They beauty of this salad is the fine chop of the fresh ingredients, I wouldn't recommend using a food processor. By the time you are finished with all the chopping, your dressing will be ready to mix in, mix well with your hands to ensure the bulgur is working in throughout the salad. Serve with warm pita bread. Enjoy!
Your welcome sleeping-beauty. Depends on the area you live in, more and more grocery stores are starting to carry it. Do a search and see if you have any middle eastern/Indian market in your area. Most of these types of stores, have allot of new things to try, fresh vegetables and very good prices. The other place you can find it is in a health food store such as Whole Foods, Trader Joe's, Henry's. Hope that helps. Let me know if you would like a authentic Tabbouleh recipe.
Fitness Minutes: (150) Posts: 36 2/7/07 10:48 A
Thanks for the info on bulgur wheat, Tinabinabobina. I looked for bulgur in my local Safeway today, hoping to make a Tabbouleh salad, but they didn't carry it. Any suggestions on where one can find bulgur?
I am Armenian and we use allot of wheat. My personal favorite are wheat berries. You can buy whole wheat berries, soak them in water over night, and then boil them until chewy tender. You can eat this 2 ways. You can put sugar/splenda, cinnamon, shredded coconut, walnuts, raisins and enjoy it for breakfast, snack or even dessert. I don't personally like it the savory way, but you can put salt, red pepper flakes, cumin. The texture is firm and chewy, it is very satisfying and filling.
A nutritional substitute for rice is Bulgur Wheat, which is cracked wheat. There are different grades. Fine bulgur #1 is used for things like Tabbouleh (middle eastern parsley salad), grade 3 course and grade 4 extra course are great for pilaf. You cook it the same way as rice (1 cup wheat to 2 cups water) wash it, fry/saute in a little oil, add salt or bouillon cube, once it comes to a boil, you let it simmer on low till all the water has been absorbed. Fork fluff and enjoy.
Here is a link.... http://www.sunnylandmills.com/aboutbulgur. html
I love my whole wheat banana bread. It's great for my sweet tooth, but very filling.
Ingredients: 2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Hope that's along the lines of what you're looking for! And good luck with your weight loss!
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