Monday, November 1, 2010

Pomegranate bulgar salad

1.5 c bulgar
2.5 c broth
juice from one lemon
1/8 t each allspice, cinnamon, chili powder
pods from half a pomegranate
half a bunch each mint and parsley, minced
olive oil, salt, pepper to taste

Put bulgar in a coverable bowl, pour boiling broth over it, cover, and let sit until liquid is absorbed and bulgar is tender (20 min ish). While you're waiting, peel the pomegranate, juice the lemon, and mince the herbs. When the bulgar is ready, stir in everything else. Serve with roasted cauliflower.

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