1/3cupuncooked #3 coarse or #4 extra coarse Bulgur Wheat
1cupinstant brown rice
1/2tsp.sea salt
1/3cupuncooked green onion
1-2mediumsweet pepperschopped
4tsp.mint leavesfresh and minced
For Dressing:
2tbsp.fresh lemon juice
1tbsp.fat-free chicken broth
1tbsp.olive oil
1/4tsp.black pepper
1/4cuppine nuts
Instructions
Bring 2 cups of water to a boil and stir in bulgur, rice and 1/4 of the salt. Cover your pot, reduce the heat and let it cook until tender; about 12-15 minutes. Remove from heat and set aside covered for 5 minutes. This allows for the remaining water to be absorbed. Uncover and let it sit to cool. Combine the green onions, peppers and mint. Add to the cooled bulgur and stir well.
In another bowl, combine lemon juice, broth, oil, pepper and the remaining salt. Stir really well and pour over salad. Give the salad a good mix and sprinkle the pine nuts on top just before serving for presentation.