Description
Bulgur — the closest relative of the crushed wheat, but rather its derivative. Before becoming bulgur, wheat grain processed with boiled water, then dried, then crushed to the desired caliber. Now, bulgur is ready, and rice, in soup, in salad, in stuffing for pies for a Lenten table!
Ingredients
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Bulgur
1 cup
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Water
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Cranberry
1 cup
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Parsley
1 coup
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Orange zest
1 Tbsp
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Lemon juice
3 Tbsp
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Mint
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Olive oil
1 Tbsp
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Sugar
-
Salt
Cooking
Prepare the necessary products.
In boiling salted water, add bulgur, bring to boil, cover, reduce the heat to low and cook for 10-15 minutes.
Remove bulgur from heat and let stand with the lid closed.
Soak the cranberries in hot water and leave for 5 minutes.
With orange to remove the zest.
In the finished porridge add the lemon juice, orange zest, sugar, and salt to taste. Mix well and let stand for 15 minutes. Then beat with a fork, add the cranberries, olive oil, chopped parsley leaves and mint. Mix well. Bon appetit!
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