Bulgar Wheat and Herb Salad

Pair with Long Meadow Merlot, Napa Valley
E.J. Church Sangiovese, Napa Valley
Recipe Courtesy of Stephen Barber
Yields 4 servings
 
INGREDIENTS
  • 1 cup cracked bulgur wheat
  • 1 tbsp fresh rosemary
  • 1 tsp fresh thyme
  • Zest and juice of 1 lemon or lime
  • Salt to taste
  • 1/2 – 1 teaspoon freshly ground black pepper
  • 3-4 scallions
  • 1/4 cup fresh chopped cilantro
  • 3/4 cup fresh chopped mint
  • 1/4 cup chopped chive
  • 1/2 cup fresh chopped Italian parsley
  • 1/8 cup chopped dried cherries
  • 1/8 cup golden raisins
  • 1 cup pomegranate seeds
  • 1/4 cup chopped apple
  • 1/8 cup + 1 tbsp olive oil
INSTRUCTIONS
  • Boil bulgur wheat in 2 cups water and add rosemary, thyme, salt and pepper.
  • Cover and let it simmer for 15-20 minutes until wheat is cooked and water has been absorbed.
  • Immediately add lemon zest and 1 tbsp of oil and fluff it up with a fork. Allow to cool.
  • Toss the bulgur wheat with scallions, cilantro, chive, parsley, mint, dried cherries, golden raisins, pomegranate seeds, apple, lemon juice and rest of the oil.
  • Serve as a side dish or as a complete meal.