Layne Arceneaux-Langley | 12/20/2017 6:56:38 PM
Serving Size: 1/6 of recipe
Yield: 6 servings
1 ¼ cups water
1 cup coarse bulgar
1 teaspoon dried parsley
1 teaspoon minced onion
1 teaspoon soy sauce
½ cup chopped green onions
½ cup raisins
½ cup chopped carrots
3/4 cup canned chickpeas (garbanzo beans), drained and rinsed
2 tablespoons oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 garlic clove, minced
Black pepper to taste
1. In a medium saucepan, bring water to boil. Stir in bulgar, parsley, minced onion, and soy sauce. Reduce heat to low and cover. Simmer 15-20 minutes (until all water is absorbed and bulgar is not too crunchy). Do not overcook.
2. Remove from heat and allow to cool; fluff with fork.
3 .Combine dressing ingredients; stir well.
4. Put bulgar mixture in a large bowl. Pour dressing over bulgar mixture and mix well.
5. Stir in green onions, raisins, carrots, and chickpeas. Cover and chill for several hours.
Snap Ed Connections
The LSU AgCenter and the LSU College of Agriculture