Thoughts Before Reading:
This recipe comes from an old cookbook from the ’70s,Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.
This was was under the Armenian section. I read the ingredients and thought it sounded pretty good, after all I had been very curious as to what bulghur tasted like.
- 2 Cups of Water
- 1 Cup of Bulghur (Cracked Wheat)
- 1 Small Cucumber
- 1 Medium-Sized Firm Ripe Tomato
- 1 Small Green Bell Pepper
- 1 Bunch of Large Scallions or Green Onions
- 1/4 Cup of Finely Chopped Parsley
- 2 Teaspoons of Salt
- 1/2 Teaspoons Freshly Ground Black Pepper
- 3 Tablespoons Strained Fresh Lemon Juice
- 1/4 Cup of Olive Oil
- Bring the two cups of water to a boil.
- When boiling, drop in the bulghur in a slow thin stream so the water continues to boil.
- Cover the pan, lower the heat and simmer the bulghur for 10 mins, or until all of the water is absorbed.
- Uncover the pan and, stirring frequently, cook over low heat for another 1 or 2 mins to dry the grains.
- Transfer the bulghur to a large mixing bowl and cool to room temperature. Then cover with plastic wrap and refrigerate for 30 mins, or until thoroughly chilled.
- With a sharp knife or rotary peeler, peel the cucumber. Cut it crosswise into 1/2-inch slices, then cut each slice into 1/2 inch cubes.
- Cut the stem out of the tomato, then cut the tomato into 1/2 inch pieces.
- Halve the green pepper, cut out and discard the ribs and scoop out the seeds. Cut the pepper into 1/2 inch pieces.
- Trim the root ends of the scallions and wash them under cool running water. Cut the, including 2 inches of the green stems, crosswise into 1/8 inch-wide slices.
- Add the cucumber, tomato, green pepper, scallions, and parsley to the bulghur and season with salt and pepper.
- Just before serving, sprinkle the salad with lemon juice and pour in the olive oil.
- With a rubber spatula or wooden spoon, toss the salad.
- Transfer to another bowl and serve.
Thoughts After Reading:
This is one of the cheapest things I have ever made. The most expensive ingredient was the green bell pepper, costing $1.50 (I already had olive oil as I use it regularly).
It was also delicious.
Healthy, good for you, and tasty. What more could you want?
This is definitely something I will be making again.
For more recipes from Time Life’s American Cooking: The Melting Pot, go to Caraway Rye Bread
For more salad recipes, go to Caprese Salad
For more low calorie recipes, go to Grilled Zucchini Roll-Ups
For more recipes, go to Crasins Scones