Quick-cooking bulgur is a whole grain that’s used for tabbouleh salad, and this cucumber, dill and olive-topped side dish.
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Total: 25 min
Active: 10 min
Yield: 4 servings
Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly.
Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes.
Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives.
Serve the cucumbers over the bulgur. Photograph by Tina Rup