Walnut Tarragon Bulgur
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1/2 teaspoon salt
- 3/4 cup water
- 1 tablespoon olive oil
- 1/2 cup bulgur
- Carbohydrate 34 g(11%)
- Fat 10 g(15%)
- Fiber 6 g(24%)
- Protein 6 g(12%)
- Saturated Fat 1 g(6%)
- Sodium 424 mg(18%)
- Calories 234
Preparation In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur. In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
Preparation In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur. In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
