Tropical Bulgar
Yield
6 servingsPrep
30 minCook
0 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cracked wheat (bulgur)
|
|
| ¾ | cup |
water
boiling, |
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | tablespoons |
lime juice
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
salt
|
|
| 1 | small |
sweet red bell peppers
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 6 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cracked wheat (bulgur)
|
|
| 177 | ml |
water
boiling, |
|
| 15 | ml |
vegetable oil
|
|
| 6E+1 | ml |
lime juice
|
|
| 7.5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
dried |
|
| 1.3 | ml |
salt
|
|
| 1 | small |
sweet red bell peppers
|
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 6 | each |
scallions, spring or green onions
chopped |
|
Directions
Place bulgar in a small bowl and cover with boiling water.
Let it stand 30 minutes until all liquid absorbed.
In a small bowl, mix oil, lime juice, cumin, oregano, salt and cayenne.
Add to bulgur and mix with remaining ingredients except lettuce; fluff with a fork.
Refrigerate until chilled.
Serve on bed of lettuce leaves.
