Friday, June 6, 2008


Another fabulous recipe by Valine Quinn (Camille's mom) :)

1 ½ cups water
1 cup coarsely ground bulgur
(Bulgur is whole wheat that has been parboiled and crushed into fine, medium, or coarse partials.)
¼ cup silvered almonds, toasted
3 tablespoons extra virgin olive oil
½ lemon juiced
½ teaspoon kosher salt
Freshly ground black pepper
5 sprigs mint leaves roughly chopped
10 sprigs flat leaf parsley roughly chopped
4 scallions thinly sliced
10 cherry tomatoes, quartered

In a medium saucepan, bring the water to a boil and stir in the bulgur. Cover and simmer until the water is absorbed, about 10 minutes. While the bulgur is cooking, toast the almonds: Spread them in an even layer on a baking sheet and toast in a 350 degree oven for 4-5 minutes. When the bulgur is done, remove from heat and fluff with a fork.

Whish together the oil, lemon juice, salt, and pepper in a large bowl. Mix in the mint, parsley, scallions and tomatoes. Mix in the bulgur. Sprinkle with the almonds. Serves 5.

Per Serving (3/4 cup)
220 calories
12 g total fat
1.5 g Sat. fat
5 g protein
210 mg sodium
26 g carbohydrates
7 g fiber

1 comment:

Tam said...

Love your blog. Can't wait to try some of your recipes. I will also have to check out some of your book recommendations. I can't belive I have not heard of any of those! And I so love that spice cupboard idea. How cool is that!