Ingredient:
1/2 cup bulgur
2 cups boiling water or chicken stock
3 cups curly parsley, chopped
1 cup Cascadian Farm frozen organic shelled edamame
1/2 cup fresh mint, chopped
1/2 cup scallions, chopped
3 roma tomatoes, chopped
2 tbsp olive oil
1/4 tsp salt
2 tbsp lemon juice (more or less to taste)
Method:
Stir the bulgur into the boiling water and let set for 30 minutes, or until softened. Strain out the water.
Toss together the strained bulgur, parsley, edamame, mint, scallions, tomatoes, olive oil and salt.
Add the lemon juice to taste.
Serve immediately or cover and refrigerate for up to one day.
1/2 cup bulgur
2 cups boiling water or chicken stock
3 cups curly parsley, chopped
1 cup Cascadian Farm frozen organic shelled edamame
1/2 cup fresh mint, chopped
1/2 cup scallions, chopped
3 roma tomatoes, chopped
2 tbsp olive oil
1/4 tsp salt
2 tbsp lemon juice (more or less to taste)
Method:
Stir the bulgur into the boiling water and let set for 30 minutes, or until softened. Strain out the water.
Toss together the strained bulgur, parsley, edamame, mint, scallions, tomatoes, olive oil and salt.
Add the lemon juice to taste.
Serve immediately or cover and refrigerate for up to one day.
