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Walnut Tarragon Bulgur Gourmet Magazine, June 1996 Thanks to Tacy Yield: 6 - 8 servings 1 large shallot, chopped fine 1/2 tsp. salt 1 Tbsp. tarragon white-wine vinegar 1/2 cup bulgur 3/4 cup water 2 tsp. chopped fresh tarragon leaves 1 Tbsp. olive oil 1/4 cup walnuts, toasted lightly and chopped In a small bowl stir together shallot, 1/4 tsp. salt, and vinegar and let mixture stand while cooking bulgur. In a small heavy saucepan bring water with remaining 1/4 tsp. 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, tarraon, oil, walnuts and salt and pepper to taste. |
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