CILANTROGINGER BULGUR WITH SHRIMP
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.