Brown Rice and Bulgur Salad
- Total Time
Serve this multigrain side dish at your next picnic, barbecue or luncheon. The trio of lemon juice, fresh mint and scallions adds a nice savory flavor.
uncooked bulgur⅓ cup(s)
quick cooking brown rice1 cup(s), dry
table salt½ tsp, divided
uncooked scallion(s)⅓ cup(s), finely chopped (green parts only)
sweet red pepper(s)1 medium, finely chopped
mint leaves4 tsp, fresh, minced
fresh lemon juice2 Tbsp
fat free chicken broth1 Tbsp
olive oil1 Tbsp
black pepper¼ tsp
pine nuts2 Tbsp, toasted*
- In a small saucepan, bring 2 cups of water to a boil. Stir in bulgur, rice and 1/4 teaspoon of salt; cover pan. Reduce heat to low and cook until bulgur and rice are tender, about 10 to 11 minutes. Remove pan from heat and set aside, covered, for 5 minutes for any remaining water to be absorbed. Uncover and set aside to cool. (You can make the bulgur and rice a day in advance. Just cover and refrigerate.)
- Combine scallions, red pepper and mint in a medium serving bowl; add cooled bulgur mixture and stir well.
- Combine lemon juice, broth, oil, remaining 1/4 teaspoon of salt and pepper in a cup; stir well. Pour oil mixture over salad; stir to coat. Sprinkle salad with pine nuts just before serving. Yields about 1/2 cup per serving.