Better Homes & Gardens - - Food -

Bul­gur, best known for its sup­port­ing role in Mid­dle Eastern tab­bouleh, has a chewy tex­ture and nutty taste. The longer the grain sits, the more liq­uid it soaks up, so dress any left­overs with ad­di­tional lime juice and/or olive oil right be­fore serv­ing. HANDS-ON TIME 20 min. TO­TAL TIME 2 hr.

In a medium saucepan com­bine bul­gur, broth, ¹∕4 cup wa­ter, the jalapeños, gin­ger, 2 Tbsp. olive oil, and ¹∕2 tsp. salt. Bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 12 to 15 min­utes or un­til ten­der and most of the liq­uid is ab­sorbed. Re­move from heat. Let stand, cov­ered, 10 min­utes; fluff with a fork.

2. Trans­fer mix­ture to a large bowl. Stir in cu­cum­ber, green onions, cilantro, and lime zest. Fold in cooked shrimp. Driz­zle with ad­di­tional olive oil and sea­son to taste with salt. Serve with lime wedges. Makes 6 serv­ings.

EACH SERV­ING 171 cal, 5 g fat, 61 mg chol, 405 mg sodium, 21 g carb,

4 g fiber, 2 g sug­ars, 12 g pro.

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