Sunday, April 22, 2012

Bulgur Salad

Rice Cooker Bulgur

1 rice cooker cup of medium bulgur
Water or broth up to 1 cup marker in rice cooker


1 cup of cucumber chopped
1 sweet pepper chopped
1 cup of cherry tomatoes chopped
Apple Dijon Vinaigrette Dressing


2 tsp of mixed fresh herbs fine chop (eg: Mint, chives, parsley)

1.     Cook bulgur in rice cooker with water and let cool. (bulgur takes about 20-30 minutes to cook)

2.    Mix cooled bulgur with cucumbers, peppers, tomatoes and dressing.

3.    Refrigerate for 2 hours before serving.

4.    Sprinkle with optional herbs.

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