There are so many takes on this classic dish. We see lots with more parsley or different grains from couscous to quinoa. They all sound great. But in ours we prefer bulgur wheat, which we always have on hand for bread, and lots of mint, which is filling two pots, in ours. Actually, two pots, a patch of dirt near another and our tea jug and mojito glasses. We like our mint.
- 3/4 cup bulgur wheat
- 2 lemons
- 5 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 4 tbsp chopped fresh mint
- 4 green onions chopped fine
- 2 large tomatoes chopped medium
- 1 roasted red pepper chopped small *optional*
Soak bulgur in cold water for an hour. Drain and squeeze out more water with hands, then place in a large bowl. Juice the lemons into the bulgur and add other ingredients. Mix well and cover. Let stand for two hours or chill in refrigerator overnight.
On another note: A special thanks to three bloggers who are loads of fun to follow and recently put me on their lists of Versatile Bloggers: Holly over at My BlogJect, Linda over at Savoring Every Bite and Georgette of the Georgette Sullins’s Blog. We’ve already raved about some of Linda’s recipes here. She has a way with Italian classics, biscotti not Michelangelo. Recently, Holly’s been giving us fits with a three-parter on coming out. She has a knack for ending the story at just the worst time, which of course keeps us riveted. She’s also a budding cupcake star. As for the graceful and witty Georgette, well just check out her Father’s Day tribute. A few other bloggers have humbled me with this award. Thanks again. The next time I mess up dinner, I’ll remind Katherine I’m a rock star.