Bulgur with Parsley and Lemon Zest
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1 cup fine bulgur
3/4 teaspoon (or more) salt
2 tablespoons chopped flat-leaf parsley
1 tablespoon olive oil
2 teaspoons lemon zest
Bring bulgur, 3/4 tsp. salt, and 1 3/4 cups water to a boil in a medium saucepan. Cover, reduce heat to a simmer, and cook until water is absorbed, about 15 minutes. Stir in parsley, olive oil, and lemon zest. Season with salt, if desired.
Recipe by Sara Dickerman
Photos by Kimberley Hasselbrink