Aug 21, 2009 7:49 am US/Pacific
Bulgar Wheat Salad
Bulgur Wheat Salad
Bulgur Wheat - 1 cup
Water- 2 cups
Flat leaf parsley - 1 T
Basil - 1 T
Lemon Juice- 1 to 2 tsp
Olive oil - 1 T
Peas - ½ cup
Salt & Pepper - to taste
Paneer- ½ cup, crumbled (optional)
Raisins - 1 T, soaked in warm water
Cherry Tomatoes - ½ cup
· Rinse bulgur wheat.
· Bring the water to a boil and add bulgur. When it comes to a boil, reduce heat to low. Cover and cook for 15 minutes until soft.
· Strain if there is any water left and allow it to cool completely.
· Place cooked bulgur in a serving bowl.
· Chop parsley and basil finely and add to the serving bowl.
· In a small bowl whisk olive oil, lemon juice, salt and pepper and add to the bowl.
· Add the rest of the ingredients and mix well.
· Serve at room temperature or chilled.
Paneer is an Indian cheese that is a good source of protein. If paneer is not available, you can use feta cheese as well.
Indian summer Salads
Class Menu:
· Green beans tossed lightly in spices
· Mildly spiced buttermilk for hot summers - a popular drink in south India;
· Chunks of watermelon with a dash of mango powder and other Indian spices with fresh mint;
· Cracked wheat salad (cracked wheat with peas with fresh mint and a dash of heat),
· Fresh fruit plate with a crème fraîche dressing.
Shankari Easwaran teaches Indian Summer Salads
Date: Saturday, August 29, 2009
Time: 10:00 am - 12:30pm
Location: Community Learning Center @ Sacramento Natural Foods Co-o.
Individual classes $45, $35 Co-op owners
1900 Alhambra Blvd Sacramento CA 95816
Call 916 455-2667 to register for the class
http://www.sacfoodcoop.com/
http://shankari-rajesh.blogspot.com/
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
Click to enlarge
Stumble It!
Reporting
Comments