| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2/3 Tasse | Bulgur |
| 2 Tasse | water |
| 2/3 Tasse | red onion minced |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | allspice gound |
| 1/2 Tasse | Finely chopped fresh mint leaves or 1 tb dried, crumbled |
| 2 1/2 Tasse | Finely chopped fresh parsley leaves (preferably flat leafed) |
| 1/2 Tasse | scallion finely chopped |
| 1/4 Tasse | lemon juice fresh |
| 1/4 Tasse | olive oil extra virgin |
| 1 1/2 Tasse | Finely-diced seeded seedless cucumber |
|
Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour.
While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using.
Toss salad well and season with salt and pepper.
|
|
Anmerkungen zum Rezept:
|
