Recipe - Orange Pinenuts And Raisins Bulgur Salad

1 One half cup Fine bulgur (available in
most supermarkets or in
natural food shops)
1 One half cup Hot water
3 tablespoon Lemon juice
3 tablespoon Orange juice
1 tablespoon Grated orange rind
3 md Oranges
1/3 cup Olive oil
4 Scallions; chopped
1/3 cup Chopped fresh mint leaves
1/3 cup Chopped fresh parsley leaves
1/3 cup Pinenuts; toasted
1/3 cup Raisins
Salt and pepper; to taste

Source: TVFN, Cooking Live #CL8792 (january 1997)

In a large bowl combine bulgur, water, lemon juice, and orange juice and
rind. Tightly cover with plastic wrap and let mixture stand, at room
temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with
a fork. With a serrated knife cut away peel and pith from oranges. Cut
sections free from membranes and add to bulgur with remaining ingredients.
Season salad with salt and pepper, stirring well. Let salad stand, covered,
for 30 minutes before serving. Yield: 68 servings

Posted to JEWISHFOOD digest V97 #252 by jchavelh@notes.cc.bellcore.com on
Sep 18, 1997