Ingredients
Quantity | Ingredients |
---|---|
1 | large shallot, chopped fine |
1/2 tsp | salt |
1 tbsp | tarragon white-wine vinegar |
1/2 cup | bulgur |
3/4 cup | water |
2 tsp | chopped fresh tarragon leaves |
1 tbsp | olive oil |
1/4 cup | walnuts, toasted lightly and chopped |
Directions
- In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
- In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed.
- Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps.
- Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
Serves 2.
Source: www.epicurious.com