Orange, Pine Nuts, and Raisin Bulgur Salad

This recipe is adapted from one in Gourmet Magazine. It has a wonderfully fresh, citrus-y flavor that's perfect for hot summer days. This is originally a Middle Eastern dish, a spot where they know more than I ever will about hot days. Enjoy!

Ingredients:

1 ½ cups fine bulgur
1 ½ cups hot water
3 tablespoons lemon juice
3 tablespoons orange juice
1 tablespoon grated orange rind
3 medium oranges
1/3 cup extra virgin olive oil
4 scallions, cleaned, trimmed, and chopped
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/3 cup toasted pinenuts
1/3 cup raisins
Salt and pepper to taste

Preparation:

Use a large bowl to combine the bulgur, water, lemon juice, orange juice, and rind. Cover tightly and permit the mixture to stand at room temperature until the liquid is absorbed. This should take about 30 minutes. Fluff with a fork.
While the bulgur is soaking, use a serrated knife to cut away the peel and pith from the three oranges. Cut the sections free from the membranes and add to the bulgur with the remaining ingredients.
Season the salad with salt and pepper, stirring well. Let the salad stand, covered, for about 30 minutes before serving.

Directions:
This recipe is adapted from one in Gourmet Magazine. It has a wonderfully fresh, citrus-y flavor that's perfect for hot summer days. This is originally a Middle Eastern dish, a spot where they know more than I ever will about hot days. Enjoy!

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Orange, Pine Nuts, and Raisin Bulgur Salad

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