See Also: Appetizers · Cooking Club · Grains · Side Dishes
Bulgar and Veggie Dip or Spread
From Dorothy McNett's recipes at www.dorothymcnett.com. Make this several hours ahead or the day before, chill and when ready to serve place in beautiful bowls or dishes and use to dollop onto crackers, bread slices, or use as a dip/filler for celery sticks, endive or romaine leaves etc.
1 1/2 cups water
1 cup bulgar wheat
1/4 cup extra virgin olive oil
3-4 cloves garlic, diced
zest and juice of 1 lemon or orange
1 teaspoon sea salt
1/4 - 1/2 teaspoon freshly ground pepper
sprinkle of cayenne or Tabasco
3-4 green onions, thinly sliced
3-4 sprigs fresh parsley, finely snipped
1 heirloom tomato, diced
1 small cucumber, diced
fresh cilantro
Place water in batter bowl and cook in microwave for 3 minutes. Add wheat, lightly cover, and allow to stand about 30 minutes or until cool. Add remaining ingredients. Chill thoroughly. Adjust the seasonings as desired. This is such an open-ended recipe but a big hit on a buffet party table.
Recipe created 2011-08-22.
