Bulgur and Wild Rice Salad with Grilled Summer Vegetables

  • 2 cups cooked Wild Rice Mixture ((mix of Brown Rice, Red Rice, Lentils & Wild Rice – available in the bulk section of Winco))
  • 1 cup cooked bulgur
  • 1/2 cup grilled zucchini (chopped into ¼” cubes)
  • 1/4 cup grilled red pepper (chopped into ¼” cubes)
  • 2 Tbsp. chopped green onions
  • 1/4 cup toasted sliced almonds
  • 1/2 cup cooked garbanzo beans
  • DRESSING:
  • 1 cup white wine vinegar
  • 1/2 cup canola oil
  • 4 Tbsp. granulated sugar
  • 1/4 Tsp. ground pepper
  • 1/2 Tsp. salt
  • 1 Tbsp. Dijon mustard
  • 1/2 Tsp. red pepper flakes
  • 1 Tsp. dried tarragon
  • 1 Tsp. minced garlic
  1. Boil 2 cups water, add 1 cup Wild Rice Mixture, turn down heat, cover and simmer for 20 minutes.
  2. Boil 1 cup water. Add ½ cup Sunnyland Mills #3 Coarse Bulgur. Turn off heat. Cover and let sit for 15 minutes. Fluff with fork.
  3. Add ½ cup of the dressing to the salad mixture. Chill & serve.