|2 servings||calories per servings 400||protein serving 9 g||carbs per serving 65 g||total fat per serving 14 g|
Bulgur (also known as cracked wheat) has been a staple of many South American countries since the time of the Spanish conquerors. It provides a great canvass to feature the sweetness of dried fruit with the freshness of summer herbs. If you prefer to take a little extra time to hollow instead of slicing the tomatoes, it makes for a fun presentation.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||14 g|
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!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. 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.Learn More...