She soaks bulgur wheat in pomegranate juice to saturate it with burgundy color, then serves it with blueberries and orange - blossom water to tantalize the taste buds and eyes.
Food writer Maria Speck
soaks bulgur wheat in pomegranate juice to saturate it with burgundy color, then serves it with blueberries and orange - blossom water to tantalize the taste buds and eyes.
Not exact matches
Bulgur made from white
wheat absorbs water when
soaked or cooked at a uniform rate.
Fresh and easy tabbouleh parsley and
bulgur wheat salad, with fresh parsley, mint,
bulgur soaked in stock, tomatoes, olive oil and lemon juice.
Some types of
bulgur you just need to
soak the
wheat by adding boiling water, stirring, covering and letting sit for few minutes.
While the potatoes are cooking, prepare the
bulgur wheat by
soaking it in lukewarm water for 20 minutes, then drain it in a sieve and let all excess water drip away.
Rinse your
soaked chickpeas and grind them finely (they should resemble medium
bulgur wheat after grinding) in a food processor.
Even if not sprouted, the
soaking and parboiling of the
wheat berries during the making of
bulgur achieves some of the same benefits.