Walnut Tarragon Bulgur Epicurious.com Thanks to Marty 1 large shallot, chopped fine ½ tsp. salt 1 Tbsp. tarragon white-wine vinegar ½ cup bulgur ¾ cup water 2 tsp. chopped fresh tarragon leaves 1 Tbsp. olive oil ¼ cup walnuts, toasted lightly and chopped In a small bowl stir together shallot, ¼ teaspoon salt, and vinegar and let mixture stand while cooking bulgur. In a small heavy saucepan bring water with remaining ¼ 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.

Home

Table of Contents

Pasta Index