n a 1-quart measuring cup, heat 2 cups water to boiling. Add bulgur and a little salt. Stir and allow to sit covered until liquid is absorbed, about 20 minutes. While bulgur is rehydrating, cut peppers into fine julienne. In a medium bowl, combine peppers, Thai chile if using, olive oil and salt. Set aside. Read More…
Ingredients:
1 cup raw bulgur 6 sweet peppers 1 Thai chile, optional 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1/2 cup diced mozzarella 1/4 cup diced basil leaves or 2 tablespoons pesto 1/4 cup chopped golden raisins 1/2 cup diced cucumber, optional Salt, pepper, sherry vinegar
Preparation:
n a 1-quart measuring cup, heat 2 cups water to boiling. Add bulgur and a little salt. Stir and allow to sit covered until liquid is absorbed, about 20 minutes.
While bulgur is rehydrating, cut peppers into fine julienne. In a medium bowl, combine peppers, Thai chile if using, olive oil and salt. Set aside.
When bulgur is soft, mix it with peppers, cucumber, mozzarella raisins and cucumber if using. Add chopped basil or pesto and taste for seasoning adding salt, pepper and sherry vinegar. Serve warm.