Spring Tabbouleh with Sorrel and Mint
This sorrel-accented grain salad is at once refreshing and hearty, the perfect thing for lunch after a strenuous morning of foraging...or gardening, doing yoga, writing a report, etc. Feel free to play with the ingredients--substitute radishes for tomatoes, for example, or up the amount of sorrel.
Servings: 6
Ingredients:
1 cup medium bulgur
2 cups boiling water
2 cups coarsely chopped fresh wild sheep sorrel, garden sorrel, or flat leaf parsley
1/2 - 1 cup coarsely chopped fresh mint
3 - 4 medium chopped tomatoes, or 1 cup sliced radishes
1 large cucumber, peeled, seeded and chopped
1/2 cup finely diced red onion (or 1 cup chopped green onions)
juice of 1 lemon
3 - 4 tablespoons olive oil
salt and freshly ground black pepper
1/2 package (4 oz) Organic Valley Feta Cheese, crumbled
Instructions:
Place bulgur in a medium bowl. Stir in the boiling water, cover and let stand 30-45 minutes. Gently squeeze out and discard any remaining liquid from the bulgur.
Transfer bulgur to a large, attractive bowl and gently toss in sorrel, mint, tomatoes, cucumbers, onions, lemon juice and olive oil. Season to taste with salt and pepper. Top with crumbled feta. Serve at room temperature.
Copyright by Terese Allen
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
