Mushroom KAMUT® Khorasan Bulgur Wheat Bulgur Salad
- 3 cups cooked #3 Organic KAMUT® Khorasan Bulgur Wheat Bulgur
- 1/4 tsp. salt
- 1/4 cup salad oil
- 1/8 tsp. pepper
- 1/4 cup white wine vinegar
- 1/4 lb. thinly sliced mushrooms
- 1 clove garlic pressed
- 1 cup pitted ripe olives
- 1 tbsp. Dijon mustard
- 1/4 cup chopped green onion
- 1 1/2 tsp. oregano leaves
- 1 green pepper sliced into rings
- In a small bowl, combine salad oil, white wine vinegar, garlic, Dijon mustard, oregano leaves, salt , and pepper, set aside. In a salad bowl, mix together cooked bulgur, dressing, mushrooms, and olives. Cover and refrigerate at least 1 hour or overnight.
- Bulgur cooking directions:: in large saucepan bring 4 1/2 cups of water to boil. Stir in bulgur, reduce heat to medium and cook, covered, for 10 minutes. Stirring occasionally.