1/4 cup medium-grind bulgur
coarse salt and ground pepper
1 cup grape tomatoes halved
1/2 cup fresh parsley, chopped
1/2 small shallot minced
1 tablespoon red-wine vinegar
2 teaspoon olive oil
1 oz. fresh goat cheese, crumbled
In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes. Drain bulgur in a fine mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper and toss. Top with cheese. This is a GREAT side dish or served with a plain, skinless, bonless chicken breast. Delish, Trainer Todd
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