Cross Cultural Bulgur Wheat

Recipe Ingredients

1 1/2 cups	355ml	Bulgur wheat
4 cups	948ml	Water
2 tablespoons	30ml	Sesame oil
4 tablespoons	60ml	Vegetable oil
1 teaspoon	5ml	Minced ginger
1/2 teaspoon	2.5ml	Minced garlic
		Grated zest of a lemon
2 tablespoons	30ml	Lemon juice
		Salt - to taste
		Crushed red pepper - to taste
1 cup	146g / 5.1oz	Chopped mint
1 cup	16g / 0.6oz	Chopped cilantro
1/4 cup	36g / 1.3oz	Chopped scallions
1/2 cup	73g / 2.6oz	Chopped jicama
		= (or canned water chestnuts)
		Watercress
		Boston lettuce leaves

Recipe Instructions

Set bulgur wheat in a bowl and cover with water; let stand for 20 minutes.

Meanwhile in a mixing bowl combine sesame and vegetable oils with ginger, garlic, lemon zest and juice and season well to taste with salt and crushed red pepper.

Drain the bulgur and squeeze out as much water as you can with your hands. Combine bulgur with dressing, mint, cilantro and scallions.

Fold in the jicama and adjust seasoning; serve over watercress and Boston lettuce.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6671) - - from the TV FOOD NETWORK

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