Lemon Bulgur with Fresh Herbs
Ingredients
- 200 gBulgur wheat (raw)
- 400 mlMineral water (for cooking)
- 2 pcCitrus limon (L.) Burm. f. (juiced and zested)
- 4 tbspExtra virgin olive oil (raw)
- 1 pcRed onion (finely diced)
- 30 gFlat-leaf parsley (chopped)
- 15 gMint fresh (chiffonade)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlVegetable broth (ready to use)
Method
Tender wheat grains that pop in the mouth, awakened by the sharp acidity of yellow lemon. The scent of mint and parsley provides an immediate freshness that balances the richness of the olive oil.
- 1
Pour the bulgur into a saucepan with the vegetable broth and a pinch of salt. Bring to a boil, then reduce the heat to minimum. Cover and let swell until all the liquid is absorbed. The grain should be tender but still have a slight bite.
- 2
Finely chop the red onion and coarsely chop the flat-leaf parsley and mint. Zest one lemon to collect the yellow peel, then squeeze both lemons to get the juice.
- 3
In a bowl, mix the still-warm bulgur with olive oil, lemon juice, and zest. The grain will soak up the flavors as it cools. Add the onion, herbs, sea salt, and black pepper. Mix with a fork to fluff it up.
Frequently asked questions
How do you get this dish right?
- Do not rinse the bulgur after cooking; you would lose the starch that helps the dressing coat the grain.
- Mix the lemon while the wheat is still warm so it absorbs the acidity to the core.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Take it out 15 minutes before serving so the olive oil regains its fluidity.
