As I spent my whole day doing engagement photos for one of my closest friends, I am going to make this one a quickie — both in post and in prep time. Last Friday when I hosted Father’s Day, I served my very popular Brown Rice and Bulgur Salad. So I thought I would share.
- 1/3 cup uncooked bulgur
- 1 cup instant brown rice
- 1/2 tsp table salt
- 1/3 cups uncooked green onions
- 1-2 medium sweet peppers, chopped
- 4 tsp mint leaves, fresh and minced
- 2 tbsp fresh lemon juice
- 1 tbsp fat-free chicken broth
- 1 tbsp olive oil
- 1/4 tsp black pepper
- a whole lot of pine nuts
What to do:
Bring 2 cups of water to a boil and stir in bulgar, rice and 1/4 of the salt. Cover your pot, reduce the heat and let it cook until tender, about 10-11 minutes. Remove from heat and set aside covered for 5 minutes. This allows for the remaining water to be absorbed. Uncover and let it sit to cool. If you’re making a large dinner or don’t have much time, make the rice and bulgur mix the night before and leave it in the fridge. Combine the green onions, peppers and mint. Add to the cooled bulgur and stir well.
In another bowl, combine lemon juice, broth, oil, pepper and the remaining salt. Stir really well and pour over salad. Give the salad a good mix and sprinkle the pine nuts on top just before serving for presentation.
The meal takes no time at all, is really healthy and yields a lot of servings (about eight). Half a cup is only 3 WeightWatchers points and it’s great for lunch, a snack or dinner. Enjoy!