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About the Dish

1 cup Bulgur Wheat
1/4 cup Red Currants
1 large Shallot
5 sprigs Parsley
4 sprigs Cilantro
1 sprig Mint
1 sprig Mint
2 large Lemon
1 tablespoon Red Wine Vinegar
2 large Tomato
Per Serving
Calories 400
Total Fat 14 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 500 mg
Total Carbohydrates 65 g
Dietary Fiber 14 g
Sugar 17 g
Protein 9 g
Sandra Gutierrez

In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. Her first book, “The New Southern-Latino Table,” is part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.


In a medium saucepan, combine 2 cups water, 1/4 teaspoon kosher salt and bulgur. Place over medium-high heat. When water comes to a boil, reduce heat to medium-low. Simmer, uncovered, until bulgur is tender, 10-12 minutes.
Drain bulgur thoroughly in a fine-mesh sieve. Transfer to a large bowl. Stir in currants, and let cool 15 minutes, stirring occasionally with a wooden spoon.
While bulgur cooks, prepare your mise en place: Peel and thinly slice shallot. Place parsley, cilantro and mint sprigs together on a cutting board, and mince them finely, using all of the leaves and stems. Trim tomatoes, and cut crosswise into 1/2-inch-thick slices. Zest and juice lemons.
In a medium bowl, combine shallot, herbs, lemon zest, lemon juice, vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper; whisk together well. Add 1 tablespoon olive oil, and whisk again. Add vinaigrette to the bulgur mixture, stirring well to combine.
Place 1 slice tomato on each of 2 dinner plates, season lightly with kosher salt and ground pepper if desired, and top with a generous spoonful of the bulgur mixture. Repeat with remaining tomato slices and bulgur, stacking and layering until all tomato slices are used. Drizzle plate with remaining 1 tablespoon olive oil, and enjoy!