Bulgur salad
Votes: 2
Time: 15 min.
Complexity: easily
Complexity: easily
Bulgur salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup bulgur
- 1.5 cups diced cucumbers
- 1/3 cup chopped olives
- 1/4 cup chopped fresh parsley
- 1 orange, peeled and divided into segments
- 1/4 cup orange juice
- 1 tbsp. l. olive oil
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Recipes with similar ingredients: olives, parsley, Oranges, Orange juice, cucumbers, bulgur groats
Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Add the bulgur and cook for the time indicated on the package. Drain and rinse the bulgur under cold water.
- In a salad bowl, combine bulgur, cucumbers, olives, parsley, orange, and orange juice. Add olive oil and salt and pepper to taste.
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