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BulgUr Salad
  • 1 Cup Bulgur Wheat, cooked according to package instructions
  • 1 Tb. plus 2 Tsp. Extra-Virgin Olive Oil
  • 2/3 lb. Sugar Snap Peas, sliced on the diagonal
  • 1/3 Cup fresh Mint
  • 1 Tb. fresh Lemon Juice
  • 1 Tb. Capers, chopped
  • 2 oil packed Sun-Dried Tomatoes, chopped
  • ½ Tsp. Freshly ground Black Pepper
  • ¼ Tsp. Salt

Prepare Bulgur according to package instructions. Transfer the bulgur to a medium size bowl then add the 2 teaspoons of olive oil. Mix gently to coat and fluff the grains. Cool to room temperature then add the mint, capers, lemon juice, sun dried tomatoes, salt, pepper and the remainder of the olive oil. Mix thoroughly. Toss in the snap peas, garnish and serve.

Replace the Sun-Dried Tomatoes with Red or Yellow Bell Peppers.
Add Black Olives or sliced Green Onions for contrast.