I got such a good response to this risotto when I posted the photo on Instagram, that I'm posting earlier than I originally planned.
I had a lovely day off on Monday, I may have mentioned. I spent a lot of it cooking and working on the blog, since I’ll be working out of town again Thursday and Friday (sometimes when you work at Girl Scouts, you go to camp and get paid for it!)
So, while cooking, I also made dinner. And that’s where this salad came from – I was hot. I had just baked cookies and muffins. It was 90+ outside and it wasn’t much different inside. I was not about to make something hot for dinner. So I made chicken salad for sandwiches and this.
Here’s what you need:
Boil the bulgur and water in a covered saucepan for 10-20 minutes, or until the bulgur is soft and the water is absorbed. Remove to a mixing bowl.
Dice the carrots, cucumber and green onions. Add them, the (crumbled) feta and the herbs to the bulgur. Salt and pepper the salad to taste. Drizzle with lemon juice and olive oil and toss. Taste, and adjust lemon and salt until the salad tastes just a little tart and refreshing. Chill before serving.
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