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In a small saucepan, bring 2 cups of water and bulgur to a boil. Cover, reduce heat and cook 12 minutes. Drain; rinse with cold water and drain again. Set aside. In a large bowl, combine vinegar, olive oil, brown sugar, salt and pepper, stirring with a whisk until sugar dissolves. Add the bulgur, peaches, nuts and mint. Toss and serve.
In a small saucepan, bring 2 1/4 cups water and 1 cup uncooked bulgur to a boil. Cover, reduce heat and cook for 8 minutes. Then, stir in 2 ounces shredded extra-sharp cheddar cheese and 1/4 teaspoon of salt. In a small bowl, combine 1 cup fresh corn kernels, 1/4 cup finely chopped fresh basil, 1 tablespoon minced shallots, 1 tablespoon white wine vinegar and 1/8 teaspoon salt. Add to bulgur, toss well and serve.
In a small saucepan, bring 1 1/2 cups of water and 3/4 cups uncooked bulgur to a boil. Cover, reduce heat and cook for 12 minutes. Drain; rinse with cold water and drain again. In a large bowl, combine 3/4 cup chopped fresh flat-leaf parsley, 3/4 cup chopped tomato, 3/4 cup chopped, seeded and peeled cucumber, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon salt and 2 thinly sliced green onions. Add bulgur, toss and serve.
Heat a saucepan over medium high heat. Add 1 tablespoon olive oil, 3/4 cup chopped onion and 1/3 cup chopped celery; saute for 3 minutes. Add 2 cups water and 1 cup of bulgur and bring to a boil. Cover, reduce heat and simmer for 12 minutes. Dice a zucchini and set aside. Coat a grill pan with cooking spray and heat over medium-high heat. Cook the diced zucchini for 3-4 minutes or until desired doneness. Combine bulgur, zucchini, 1/4 cup parley, season with salt and pepper to taste. Serve with lemon wedges.