Description
Bulgur is healthy, delicious, convenient and easy. In this salad it is supplemented with precious stones of garnet, celery and parsley.
Ingredients
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Bulgur
100 g
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Water
250 ml
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The Apium graveolens Dulce
400 g
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Garnet
1 piece
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Olive oil
5 Tbsp
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Butter
2 Tbsp
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Parsley
-
Walnuts
75 g
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Garlic
1 tooth
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Salt
-
Black pepper
Cooking
Use bulgur firm Mistral.
When cooking bulgur is better to use the pan - wok if she is not scared to take any other pan with a lid. Melt the butter in the wok, warm it, stir in the bulgur. Under any circumstances, attempt to wash the bulgur.
Stir continuously, wait for the nutty smell. Experienced cooks say that bulguru you can give a little burn – it is also for flavor.
Add the boiling water.
Turn down the heat to low and cover.
Be prepared for about 10 minutes, until all water is absorbed. Turns crisp cereal. It to cool a bit.
Make sauce. Pomegranate peel. Half of the seeds will go in the sauce, the rest of the salad.
From half a pomegranate to squeeze out the juice, I poured them into a mortar, added garlic and salt.
The juice is strained, added olive oil, pepper, well stirred the sauce is ready.
Celery cut.
Parsley cut.
Walnuts coarsely chopped.
Mix in a bowl the bulgur, remaining pomegranate seeds, celery, parsley, nuts to sauce.
Serve immediately.
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